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Beef Carbonnade

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Chef Robert Wiedmaier, from Brasserie Beck in Washington DC, makes Beef Carbonnade.
Ingredients
  Beef veal 1 Pound, cubed
  Clarified butter 1⁄4 Cup (4 tbs)
  Olive oil 3 Tablespoon
  Yellow onion 1 Large, diced
  Garlic 5 Clove (25 gm), minced
  Carrots 2 Medium, peeled and cubed
  Pearl onions 15 Small, chopped
  Parisian mushrooms 1 Cup (16 tbs)
  Thyme leaves 1 Tablespoon
  Celery 1 Bunch (100 gm)
  Smoked bacon 1⁄2 Cup (8 tbs)
  Butter 2 1⁄4 Tablespoon
  Kasteel beer 1⁄2 Bottle (0.5 l)
  Chimay red beer 1⁄2 Bottle (0.5 l)
  Beef stock 2 Cup (32 tbs)
  Potato puree 1 1⁄2 Cup (24 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Salt and pepper 2 Teaspoon
  Italian bread slices 4
Directions

MAKING
1. In a bowl, season the meat with salt and pepper, dust it lightly in flour.
2. In a saute pan on medium high, melt the clarified butter and sear the meat.
3. Once seared, remove the meat into a pot.
4. In the same saute pan, add the bacon, carrots, yellow onions, garlic and thyme and cook this until golden brown and tender.
5. Pour in ½ bottle of Kasteel, ½ bottle Chimay and reduce down to half. Once done, transfer it into the pot with meat and cook until it is reduced by half.
6. Add the beef stock and cook until the meat is very tender. Add in the mushrooms, butter and dijon mustard.
7. In a pan, toast 4 slices of bread and set aside.

SERVING
8. Ladle 2 spoonful of the potato puree in a large rimmed soup bowl. Spoon the beef carbonnade over potato puree and garnish with parsley. Serve hot with 2 slices of crusty bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Belgian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Stew
Ingredient: 
Beef
Restriction: 
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
65 Minutes
Ready In: 
90 Minutes
Servings: 
2

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