Beef Carbonnade

  • For : 6 servings
  • Time : 
  • Difficulty : 

Ingredients for Beef Carbonnade :

  • 1.2 kg beef
  • 60 g lard
  • 2 tablespoons flour
  • 1 tablespoon cane sugar
  • 25 cl beef broth
  • 50 cl beer
  • 1 tablespoon vinegar
  • 5 large onions
  • bouquet garni
  • salt
  • pepper
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Technical stages for Beef Carbonnade :

  • Cut the meat in 1 cm-thick (0,39 inch), 8 cm-long (3,15 inches) and 3 to 4 cm-large (1,18 to 1,57 inches) slices. the onions. Melt the lard in a skillet and quickly brown the meat on both sides, over strong heat. Remove, drain and set aside.
  • Lower the heat and sweat the onions in the remaining fat, frequently stirring to prevent them from burning.
  • When golden, put part of the onions in a large pot, put the meat on top and cover with a layer of onions. Add salt and pepper to each layer.
  • In the skillet, mix the flour and sugar with the onion and meat stock, and cook over moderate heat for 2 minutes, constantly stirring.
  • Add a bit of broth if necessary, to obtain a smooth and creamy mix. Bring to a boiling point. Stirring, add the remaining broth, the beer, and vinegar. Bring again to a boiling point and simmer ove rlow heat for a few minutes.
  • Put the bouquet garni in the large pot and pour enough sauce from the skillet to cover the meat. Cover and cook over low heat for 2 hours. Serve in the pot. Reheated the day after, it tastes even better.
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