CARBONNADE WITH MUSTARD CROUTONS
Make and share this Carbonnade With Mustard Croutons recipe from Food.com.
Provided by JillAZ
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture.
- In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides.
- Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft.
- Add beer, beef stock, brown sugar, vinegar, bay leaves, thyme, 1/2 tsp salt, nutmeg and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours, stirring occasionally, until meat is tender.
- Discard bay leaves.
- If freezing:.
- Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months.
- To reheat and serve:.
- Two options:.
- Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons.
- OR.
- Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through.
- Croutons:.
- Preheat oven to 350 degrees. Spread bread slices with Dijon mustard and place on a baking sheet. Bake for 15 minutes until toasted. Cut into 1/2 inch cubes.
CARBONNADE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with kitchen string (alternatively, tie the herbs together with a leek leaf).
- Melt 4 tablespoons of the butter in a large pot over medium heat. Add the bacon, garlic and onions and cook until the garlic is soft and the onions translucent, 6 to 8 minutes. Remove from the pot.
- Increase the heat under the pot to medium-high and add 2 tablespoons of the butter.
- Sprinkle the beef with 2 tablespoons salt and 2 teaspoons pepper. Working in batches if necessary, add the beef to the pot and sear until browned on all sides. Reduce the heat to medium and return the bacon, onions and garlic to the pot.
- Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced. Add the remaining 2 tablespoons butter and let melt. Add the flour and cook until everything is coated and there is a nutty aroma.
- Add the beer, mustard and sirop de Liege; stir to combine. Add the bouquet garni. Bring the carbonnade to a simmer and cook until tender, 45 minutes.
- Remove the carbonnade from the heat and let rest for 45 minutes. Remove the bouquet garni, reheat and serve.
ROMAINE HEARTS WITH CROUTONS AND COARSE MUSTARD VINAIGRETTE
Provided by Robin Miller : Food Network
Categories side-dish
Time 8m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange lettuce on a serving platter and top with croutons. In a small container with lid, combine broth, vinegar, oil, and mustard. Seal and shake until blended. Season, to taste, with salt and black pepper. Pour vinaigrette over lettuce and croutons and serve.
CARBONADE FLAMANDE
Steps:
- To a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions.
- In the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl.
- Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve.
CARBONNADE A' LA FLAMANDE
From Cooking Light, Nov. '05. Dark beer adds depth to this beef stew-like dish. Serve with noodles. A tasty, easy dish.
Provided by stgmngrjan
Categories Stew
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
- Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
- Add onion and garlic to pan; saute 5 minutes or until tender.
- Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.
CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE
Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).
Provided by French Tart
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 170C, 340F, gas mark 3.
- Make sure the pieces of beef are thoroughly dry, using paper towels.
- In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
- Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
- Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
- Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
- Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
- Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
- Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
- Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
- When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
- In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.
Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9
MUSTARD CROUTONS
These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian
Provided by Sharon123
Categories Grains
Time 30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Heat the oven to 350*F(180C).
- . Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta.
- Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp.
- Remove from the oven and set aside to cool.
- Store in an airtight container.
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