Carbonnade Flamande

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1 lb	454g / 16oz	Onions - sliced
2 lbs	908g / 32oz	Lean beef, shoulder or round - cut 1/4" thk slices
2 teaspoons	10ml	Brown sugar
3 tablespoons	45ml	Flour
1 tablespoon	15ml	Dijon mustard
2 cups	474ml	Dark beer, preferably Liefman's Goudenband
1 cup	237ml	Beef stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bay leaf
2 teaspoons	10ml	Mixed dried herbs - crumbled
		(thyme, rosemary, sage)

Recipe Instructions

To a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions.

In the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl.

Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve.

TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4816 broadcast 03-13-1998)

Source:
David Rosengarten

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