Beef Carbonnade

Main Course, Pork Lamb & Beef, Recipes

Beef Carbonnade

Cooking Mode:

Combi

Steam:

75% Max

Equipment

  • Chef’s Knife
  • Mixing Bowls
  • Large Dutch Oven or Casserole Dish
  • Tongs
  • Wooden Spoon

Ingredients

  • 1kg Chuck Steak (cut into large chunks)
  • 12 Shallots (cut in half)
  • 20-30gm Plain Flour
  • 250gm Beef Stock
  • 500gm Beer (Stout or Dark Ale)
  • 1 Bouquet Garni (thyme
  • parsley stalks
  • bay leaves)
  • 5 Garlic Cloves
  • 3-4 Sprigs Chopped Parsley Sea Salt
  • Cracked Black Pepper
  • Extra Virgin Olive Oil

METHOD

Place the Dutch oven or casserole dish on the stovetop over medium heat.

In a medium size mixing bowl mix together plain flour, salt and cracked black pepper. Toss the beef in the flour until well coated and set aside.

Add a generous drizzle of olive oil to the casserole dish and fry off the beef pieces in batches until golden brown on all sides.

Once the beef has sealed add a little more oil if needed and add the shallots, cook until just beginning to colour then add roughly chopped garlic and cook for a further 1-2 minutes.

Add the beer and bring the mixture to the boil, reduce by 1/3 then add the stock and bouquet garni bring to the boil again then add the beef.

Place the dish (un-covered) in a pre-heated oven combi stetting 155°C for 2 hours

Once cooked remove the dish from the oven and scatter over chopped parsley. Serve with creamy mash or cheesy polenta.

HINTS & TIPS

This dish originated in Belgium, the history of great beer (especially dark ales) in that area was probably what inspired this dish.

This is great on a cold winters night, for best results try to find a Belgium dark ale like Chimay or Trappistes Rochfort

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