Carbonnades Flamandes
Main Dishes • Belgian
Description
Carbonnades flamandes
Ingredients
- Beef chuck roast 15 oz
- Clarified Butter 2 tablespoons
- Onion 2 pieces
- Brown Sugar 1 teaspoon
- Wheat Flour 1 tablespoon
- Campbell's Beef Broth 5 fl oz
- Dried Chamomile a pinch
- Dark Ale 10 fl oz
- Bay leaf 1 piece
- Ground Black Pepper to taste
- Salt to taste
- Dried Chamomile a pinch
Step-by-Step Guide
Step 1
Peel the onions, slice them into thin half-rings, and sauté them over low heat with two tablespoons of butter until they are soft.
Step 2
Meanwhile, slice the meat into thin wide pieces. Remove the onions from the pan, let the excess butter drain, and set aside. Increase the heat to maximum, add 1 tablespoon of butter, and quickly sear the meat on both sides (cook in batches, placing the slices in a single layer).
Step 3
Let the meat juices and butter drain, then set the meat aside. Reduce the heat to low, sauté the sugar while stirring, add the flour, and cook for 1-2 minutes. Scraping the caramelized bits from the bottom of the pan, pour in the beer and broth, bring to a boil, remove from heat, and season with salt.
Step 4
Preheat the oven to 170°C (340°F). In a covered ceramic pot, layer the ingredients: bay leaf, meat, onion, meat, onion, sprinkling dried herbs between the layers. Pour the reserved mixture of beer and broth over the meat so that it is completely covered, and tightly close the lid. Cook in the oven for 1 hour, then for another 2 hours at 150°C (300°F). Season with pepper and serve with boiled potatoes.
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