BEEF CARBONNADE
Steps:
- Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.
- Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.
- Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley.
"CARBONNADE à LA FLAMANDE" SHORT RIBS
Provided by Mathieu Palombino
Categories Bread Beer Beef Sauté High Fiber Father's Day Meat Beef Rib Cinnamon Simmer Bon Appétit
Number Of Ingredients 20
Steps:
- Wrap cinnamon stick, bay leaves, star anise, and peppercorns in piece of cheesecloth and tie to secure; set aside.
- Melt butter with oil in heavy large pot over medium-high heat until butter starts to brown. Sprinkle short ribs with salt and freshly ground black pepper. Working in 2 batches, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch. Transfer ribs to large bowl.
- Add onion to same pot and sauté over medium-high heat until golden brown, about 5 minutes. Add spice packet and Worcestershire sauce; stir 1 minute. Return short ribs to same pot; sprinkle with flour and stir 1 minute. Add ale, broth, and stout, then prunes and brown sugar; bring to boil. Sprinkle lightly with salt and freshly ground black pepper. Spread mustard over bread slice, then place bread slice atop short ribs in pot, pressing to submerge bread into liquid. Reduce heat to medium-low, cover, and simmer until short ribs are very tender and begin to fall off bones, stirring occasionally, about 2 1/2 hours. Discard spice packet. Transfer short ribs to plate. Strain pan juices through large sieve set over large bowl; reserve solids in strainer. Spoon fat from top of pan juices and discard. Return juices to same pot and boil until liquid is reduced to 4 cups, 15 to 20 minutes. Season juices to taste with salt and pepper. Return short ribs and solids from strainer to juices in pot and simmer until heated through, about 10 minutes longer. Transfer short ribs and sauce to large bowl; sprinkle with parsley and serve.
- A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
CARBONNADE FLAMANDE
Cook a classic ale casserole with chunks of meaty beef
Provided by Good Food team
Categories Dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
- Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
- Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
- Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
- Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
Nutrition Facts : Calories 830 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 86 grams protein, Sodium 3.17 milligram of sodium
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.
MARMITE CARBONNADE
This big beef casserole is all the beefier for its crisp Marmite toasts
Provided by Good Food team
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large cast-iron casserole over a medium heat, add the onions, then fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end, then transfer everything to a bowl. Turn the heat up a little, season the beef with salt and pepper and seal it in batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan with a little stock as you go along.
- Return the onions and beef to the pan, sprinkle over the flour, stir, then pour over the Guinness and stock. Add the herbs, sugar, vinegar, mushroom ketchup (if using) and some seasoning. Bring the liquid to the boil, cover, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage.
- Remove the casserole and turn the oven up to 200C/fan 180C/gas 6. Discard the herbs, check for seasoning, then add the celery. Mix the remaining butter with about 2 tsp Marmite, then spread it over the slices of French bread on one side. Arrange the slices, Marmite-side up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.
Nutrition Facts : Calories 520 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.3 milligram of sodium
BEEF CARBONNADE
This is out of Weight Watchers "Best Eats" cook book. I haven't tried it but this sounds good for being low calorie, low fat.
Provided by Ck2plz
Categories Meat
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Sprinkle beef with salt and pepper. Heat a large non stick skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 6 minutes.
- 2. Transfer the beef to a 5-6 quart slow cooker. Add the onions to the skillet; reduce the heat to medium. Cook, stirring occasionally, until the onions are lightly browned, about 8 minutes. Add the broth; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Add the potatoes, garlic, vinegar, brown sugar, mustard, thyme, and bay leaves. Pour 1/3 cup of the beer into a small bowl and refrigerate. Pour the remaining beer over the beef and vegetables. Press the potatoes into the liquid to cover. Top with an even layer of the carrots. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or low 8-10 hours on low.
- 3. About 20 minutes before the cooking time is up, whisk the flour and reserved 1/3 cup of beer until smooth. Stir in about 1/4 hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Discard the bay leaves.
Nutrition Facts : Calories 286.6, Fat 9.1, SaturatedFat 3.5, Cholesterol 55.2, Sodium 307.8, Carbohydrate 28.6, Fiber 3.7, Sugar 7.5, Protein 18.6
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.
MAINLY MUSHROOM BEEF CARBONNADE
This is the ultimate comfort food, an earth-and-turf combo that smells delicious while cooking and tastes like home. The mushrooms taste so meaty, you can decrease the amount of beef and add more portabellos if you like. -Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon., Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste., Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan., Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted.
Nutrition Facts : Calories 333 calories, Fat 16g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.
CARBONNADE à LA FLAMANDE
Provided by Julia Reed
Categories dinner, roasts, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a rack in the lower third of the oven. Preheat the oven to 325 degrees. Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking. Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown. Sprinkle with salt and pepper, toss to coat and set aside.
- Reduce heat. Stir in onions, adding more fat if necessary. Brown lightly about 10 minutes, stirring frequently. Season with salt and pepper. Stir in garlic. Set aside. Add stock to the pan and scrape up the brown bits and coagulated juices.
- Arrange half the beef in the pan and spread with half the onions. Repeat with the remaining beef and onions. Add enough beer to cover the meat. Stir in the brown sugar and bury the herb bouquet in the meat. Bring to a simmer, cover and place in the oven. Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
- Remove from the oven and discard the herb bouquet. Remove beef and skim off the fat. Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid. Simmer for 3 to 4 minutes, until thickened. Adjust seasonings. Return meat to the pan, stir and heat through. Serve with noodles.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 1164 milligrams, Sugar 8 grams, TransFat 1 gram
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CARBONNADE à LA FLAMANDE (FLEMISH BEEF STEW) - FOOD
From foodandwine.com
4/5 Total Time 3 hrsServings 8
- In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
- Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
- Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
BELGIAN BEEF CARBONNADE (BELGIAN BEEF STEW) - BELGIAN FOODIE
From belgianfoodie.com
5/5 (3)Total Time 3 hrs 30 minsCategory Main DishCalories 682 per serving
- Preparation: Remove any excess fat from the beef and cut it in large cubes. Dice onions. Peel carrots and slice into coin shape pieces.
- Pour olive oil into a Dutch oven or large stew pot over a medium flame. Add diced onions and cook for about 3 minutes until they begin to sweat.
- Add the cubed beef and continue to cook about 5 minutes, making sure all the sides of the beef are brown.
- Sprinkle the brown sugar over the beef and onions. Continue to cook a couple minutes to caramelize a bit.
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