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Carbonnades a la Flamande (Beef and Onions Braised in Beer) – Beef Veal Food Recipes

Carbonnades a la Flamande (Beef and Onions Braised in Beer) – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    3 pounds stew beef, cubed

    oil

    6 cups sliced onions

    salt and pepper

    4 cloves garlic, mashed

    1 cup strong beef stock

    2-3 cups Pilsner-type beer

    2 tablespoons light brown sugar

    6 springs parsley

    1 bay leaf

    1/2 teaspoon thyme

    1 1/2 tablespoons cornstarch

    2 tablespoons white wine vinegar

    Make a herb bouquet by tying in cheesecloth the parsley, bay and thyme.

    Preheat oven to 325 degrees.

    Pour a layer of oil into a large heavy skillet. Heat oil until

    almost smoking. Brown the beef cubes, taking care not to overcrowd

    the pan. Set beef aside when browned.

    Reduce heat to moderate. Stir the onions into the oil in the

    skillet, adding more oil, if necessary. Cook onions for 10-15

    minutes, stirring frequently. Remove from heat and season with

    salt and pepper. Add mashed garlic to cooked onions.

    Arrange half the browned beef in a casserole which can be placed

    on both a direct flame and in the oven. Season meat lightly with

    salt and pepper. Spread half the onions over the beef. Repeat

    with the remaining half of the beef and top with the remaining half

    of the onions.

    Pour any residual oil out of the pan used to brown the meat and

    onions. Pour the stock into the pan. Heat the stock, scraping up

    the coagulated meat juices from the browning step. Add the brown

    sugar and stir to dissolve. Pour stock over the meat and onions

    in the casserole. Add enough beer so the meat is barely covered.

    Stick the herb bouquet into the casserole.

    Bring casserole to a simmer on the top of the stove. Cover the

    casserole and place in the oven. Cook for 2 1/2 hours. Check the

    progress of the cooking and, if necessary, adjust the heat so the

    liquid remains at a very slow simmer.

    Remove the casserole from the oven and place on the stove top.

    Remove herb bouquet. Combine the cornstarch and vinegar in saucepan

    or measuring cup. Remove about 2 ladle-fulls of liquid from the

    casserole and mix with cornstarch-vinegar mixture, blending well.

    Pour this back into the beef casserole and stir to combine fully.

    Allow the casserole to simmer an additional 3-4 minutes on a low

    heat on top of the stove, or until thickened.

    Serve with noodles or parsley potatoes.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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