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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Beef - How to Make Beef Carbonnade Recipe [Episode 155]
Take a break from the routine of making the same beef stew. In this video I am showing my version of beef carbonnade. Enjoy very tender big chunks of beef seating in a bed of white rice.
Ingredients for 6 to 8 servings:
6 pounds or 2.724kg eye round roast, or top blade steaks; remove excess fat and cut in
big squares chunks
2 very large onions or 3 medium onions halved and sliced
1 ½ cup or 350mL chicken broth
1 ½ cup or 350mL beef broth
Pack of mushrooms (optional)
2 bottles of 12 ounces dark beer or Malt
2 tablespoons or 30mL cider vinegar
6 tablespoons or 79g unbleached all-purpose flour
2 tablespoons or 30mL tomato paste
Bunch of fresh thyme tied with kitchen twine
4 to 6 bay leaves
6 mashed garlic cloves
Salt and ground black pepper
6 tablespoons or 90mL vegetable oil
Pre-heat the oven at 350ºF or 180ºC.
Remove excess fat from the meat and cut in square chunks (about 1” squares).
In a big Dutch oven in high temperature heat ½ of the vegetable oil until is smoking.
Sear the beef until most of the liquid is evaporated, turning once or twice.
While the meat is browning, in a separate deep frying pan, heat the other half of the vegetable oil and sauté the onions (it will take about 10 minutes); add salt and pepper.
When onions are soft and golden, add the garlic, the tomato paste.
Cover the onion mix with the flour and stir.
When the meat is seared, add the mixture of the onions and stir.
Add chicken and beef broths.
Add the malt.
Add the thyme, the bay leaves and the mushrooms.
Taste for salt; add salt and pepper if necessary.
Cover partially and let it boil.
When boiling, very carefully, place the pot in the oven.
Leave pot covered partially for the first hour in the oven.
After an hour in the oven, uncover the pot, stir, and let it cook uncover in the oven for an additional 1 ½ hour.
After 2 ½ hour in the over, remove from the oven.
Remove and discard the thyme bunch.
Serve over white rice, with mashed potatoes, or potatoes salad.
BUEN PROVECHO!
SOUNDTRACK: Malt Shop Bop by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Luz D Maldonado
PO Box 52299
Toa Baja PR 00950-2299
luzdeliamaldonado@gmail.com
simplesundayafternoon@gmail.com