Carbonnades A La Flamande
|Chuck steak||3 Pound (1.5 kg, 1/2 inch thick)|
|Plain flour||2 Tablespoon|
|Onions||1 1⁄2 Pound, sliced (750 g)|
|Garlic||4 Clove (20 gm), crushed|
|Fond brun/Beef stock||1⁄2 Pint (300 ml)|
|Beer||1 Pint (600 ml)|
|Brown sugar||1 Tablespoon|
|Wine vinegar||2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Cut the steak into 10 x 5 cm (4 x 2 inch) strips.
Season the flour and use to coat the meat.
Heat the oil in a large pan, add the meat and fry until lightly browned on all sides; remove from the pan.
Add the onions to the pan and cook until golden brown.
Return the meat to the pan and add the garlic, fonds brun or beef stock, beer, and salt and pepper to taste.
Bring to the boil, then add the sugar and bouquet garni.
Transfer to a casserole and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for about 2 1/2 hours, until the meat is very tender.
Remove the bouquet garni and stir in the vinegar.
Transfer to a warmed serving dish and sprinkle with parsley.
Serve with buttered noodles.