How To make Spicy Beef Carbonade
2 pounds sir tips or stew beef
1/4 pound bacon
2 large onion
4 cloves garlic
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 1/2 cups dry red wine
1 tablespoon chile powder
1 teaspoon each rosemary,thyme, oregano
2 each bay leaves
1 dash tabasco sauce, or habanero sauce
salt and pepper 2 tablespoons corn starch
2 1/2 cups hot beef broth
1/2 teaspoon cayenne pepper
In a large flame proof casserole dish, add bacon, olive oil, onions, and garlic. Saute until tender. Add beef, sugar, vinegar, wine, broth, chile,herbs, tabasco, and salt and pepper. Place lid on dish to keep in juices. Cook on high for 10 min, then reduce to simmer for 1 hour. Remove lid, discard bay leaves, mix in corn starch. Add a little more wine, cook on high for 10 min., stirring often, until thick. Serve over rice or pasta.Options- throw a couple of thais, habs or serranos to kick it up a little. I also used hab sauce instead of tabasco. Really great dish.
How To make Spicy Beef Carbonade's Videos
Cooking with Beer: Carbonnade a la Flamande
Flemish Beef Stew with Belgian Dubbel Ale. Full recipe:
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Beef Carbonade
Northern Italian/German Beer Braised Beef Classic made easy by Chef Joseph of YaDa Chef.
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
Carbonade Flamande ENG - VIDEO
Here we are, back for the second appointment with our chef Christian Meloni Delrio. Today we will discover the recipe to be paired with our #SUPER Baldin, an Amber beer, perfect for braised meats, and according to the chef (but also in Teo’s Opinion) with the Carbonade Flamande. Don’t you know what the Carbonade Flamande is? Well, you soon will!
PS: Follow us to watch the next adventures of the chef of Casa Baladin and his recipes !!!
Preparation:
Dice in equal cubes the meat and sauté in oil butter and lard, add the bouquet.
Once done, remove from the pan and stew the onions with the garlic cloves over low heat. Add sugar, cassonade and caramelize onions. Deglaze with the vinegar.
Add the meat, the spices and pour the Baladin Super. If necessary prolong the cooking adding some stock. Bring to the boil over low heat.
Serve with mustard flavoured croutons and sea salt roast potatoes
Ingredients:
500gr veal topside
100gr lard
80gr cassonade cane sugar
1dl red vinegar
4 onions
3 cloves of garlic
1 aromatic bouquet
1 spoonful of flour
1 bottle of beer #SuperBaladin
1 juniper berry
1 clove
butter, oil, salt and pepper
Crockpot Beef Carbonnade | Supergolden Bakes
This Slow Cooker Beef and Beer Stew is rich, delicious and super comforting. Inspired by the Belgian stew Carbonnade and simplified to make in your slow cooker.
Full printable recipe
Find all my recipes on SupergoldenBakes blog:
Connect with me here:
Instagram
Facebook
Pinterest
Twitter