Carbonnade De Boeuf (Braised Browned Beef)
An Old-World recipe from the cold northern region of France. Rich, hearty one-pot meal for those wet sloppy winter days. Delicious with oven roasted potatoes, dumplings or flat noodles. Goes particularly well with a tall glass of cold beer! Here are the ingredients :
5-6 LBS Rump or Chuck
24 OZ Dark Beer or Ale
1/2 Stick Butter
1/4 Cup Olive Oil
3 Large Onions
5 Bay Leaves
Generous amount of Fresh Thyme, or 1 TBSP dry
1 TBSP Salt
1 TSP Coarse Black Pepper
1 Bulb Garlic, Peeled
CARBONADE BEEF
Hello,,, welcome back ,,,
today's episode am demonstrating on how to prepare and cook beef carbonade.
hope you enjoy.
ingredients. 4people
Beef 400g
salt and pepper. 2g each
white wheat flour. 25g
cooking oil. or fat 7 tbsp
onions. 200g
beer( guiness or tusker????). 250 ml
sugar. ( optional). 8g
brown stock or water , enough
tomato puree. use 2 large
crushed garlic and ginger. 20g
procedure
1 Cut meat
2 season with salt and pepper.
3 pass through flour
4 brown meat ni hot oil on both sides on a pan.
5 fry onions separately,add into browned meat.
6 Add beer,sugar ,tomato puree, and enough stock or water until meat is covered.
7 cover,simmer in moderate heat.
8 skim ,correct seasoning garnish and serve while hot with your favourite starch.
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Carbonade flamande, beef carbonade flamande recipe, Belgium beef carbonade; recette traditionnelle 
Carbonade flamande recipe, the traditional Belgium way, Recette traditionnelle belge, an amazing beef recipe, cooked on slow heat, with Dijon mustard, caramelised onions, Belgium beer, and served with smooth and silky sweet potato purée.
The Ingredients for the meat Carbonade recipe are:
1 kg of beef, cut in medium to large pieces
50 - 70 gr of brown sugar
50 ml of Vinegar
1 kg of red onions cut in half rings
1 Belgium beer (500ml)
1 spoon of salt
1 spoon of black pepper
3 cloves of garlic, crushed
70 ml of olive oil
70 gr of butter from olive oil
Fresh Thyme, Bay leaves
3 slices of whole wheat bread
70 gr of Dijon mustard
Into a large pot, we add the oil and the butter, and on high heat, we add the onions and we sautee for 10 minutes, we add our garlic and our brown sugar, we stir very well, then we add the vinegar (de-glazing) and we cook for 5 minutes, then we remove from the fire and put aside.
Into a large pot, we add 50 ml of olive oil and 50 gr of butter and we melt, then we add our beef pieces, with the salt and pepper, and on high heat we cook for 10 minutes, till all the meat is golden brown on the edges, then we add to it the caramelized onions, ensuring that WE DONT MIX, keep the meat at the bottom of the pot. then we add the beer, and we ensure that the alcohol is evaporated for 5 minutes, then we add 500 ml of water, and we bring the mix to a boil.
In the mean time, onto our bread slices, we coat our Dijon mustard generously, then onto the pot, we place the bread on the stew, lower the heat to medium- low, and simmer for 1 hour.
In this process we add between our bread slices, the fresh thyme and the bay leaves, and we continue simmering on low heat for another 1.5 hour, covered. From time to time to shake and move the bread slices, till they are totally dissolved in the stew, and a bit towards the end we remove the thyme and the bay leaves.
In total, we have simmered for 2.5 - 3 hours, till all the ingredients are fused together and almost all the liquid has been reduced.
The ingredients for the sweet potatoes recipe are:
1 kg of sweet potatoes, peeled, and cut in medium pieces
100 ml of warm milk
100 gr of butter of olive oil
Salt and Pepper
Into a pot with water, we boil our potatoes for 15 minutes, with a pinch of salt, till its soft and cooked. Then we place into a large bowl, with the milk, the butter and the salt and pepper and mix very well with a mixer, till very smooth.
Then onto a platter we place a serving of sweet potatoes puree, then top it off with the rich and thick Carbonade beef and the onions, and we enjoy.
How to make Belgium Carbonade?
How to make Carbonade Flamande?
How to make sweet potatoes puree?
Belgium carbonade recipe
Carbonade Flamande recipe
Sweet potatoes puree recipe
Easy and quick recipe to enjoy healthy and delicious food.
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???????? Carbonnade à la Flamande | Traditional Belgium BEEF STEW - FLEMISH. Recipe by Always Yummy!
Traditional Belgium stew – beef braised over low heat in a beer, tenderest meat pieces seasoned with spices, in a mouth-watering sauce, that’s very tasty, even if you don’t like beer. And culinary adepts say the longer a ragout is braised, the tastier it is, and if there is no flavored bread at home, use a rye bread spread with mustard.
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✅ Ingredients:
• boneless beef – 3 lb | 1400 g
• dark beer or red ale – 4 cup | 1 l
• bacon – 3 oz | 80 g
• bulb onion – 9 oz | 250 g
• flavored brown bread – 2 oz | 50 g
• 2 bay leaves
• fresh thyme – 4 sprigs
• brown sugar – 1 tbsp
• dijon mustard – 3 tbsp
• ground black pepper – ½ tsp
• fresh parsley – 2 tbsp | 10 g
• ground cloves - ⅓ tsp
• ground cinnamon – ½ tsp
• vegetable oil – 2 tbsp
• salt – to taste
✅ You will need:
• carving board
• pan
• saucepan or stockpot
• bowl
???? Preparation:
1. Cut the beef and bread into average pieces, chop up the bulb onion.
2. Heat a pan with the vegetable oil and fry the meat on all sides, in small portions, over high heat until golden brown for 3-4 minutes and take out into a bowl.
3. In the same pan fry the bulb onion until caramel over high heat for 2-3 minutes.
4. Add the sliced bacon and fry for another 2 minutes.
5. Lay out the fried bulb onion and bacon into a saucepan, add the sugar and stir, add the mustard, salt, pepper, cloves, cinnamon, thyme, bay leaves, fried meat and beer, stir and bring to a boil.
6. Add the cut flavored bread into the saucepan and stir.
7. Cook with no lid over medium heat for 10 minutes to have alcoholic fumes evaporated.
8. Cover the saucepan with a lid and braise for 3 hours over lowest heat stirring occasionally.
9. Serve your Flemish ragout hot. Sprinkle with the chopped up parsley greens when serving.