CARBONADE DE PORC RECIPES

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CARBONNADE FLAMANDE RECIPE | BBC GOOD FOOD



Carbonnade flamande recipe | BBC Good Food image

Cook a classic ale casserole with chunks of meaty beef

Provided by Good Food team

Categories     Dinner

Total Time 3 hours 30 minutes

Prep Time 1 hours 30 minutes

Cook Time 2 hours

Yield 4

Number Of Ingredients 14

1¼ kg stewing beef, cut into 4cm cubes
400ml Trappist ale such as Leffe or Chimay, or other dark ale
3 garlic cloves, lightly crushed
2 bay leaves
3 tbsp plain flour, seasoned with salt and pepper
2-3 tbsp olive oil
250g diced pancetta
2 carrots, sliced
2 onions, sliced
1 leek, sliced
1 tbsp tomato purée
350ml beef stock
1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)
a handful of parsley, chopped

Steps:

  • Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
  • Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
  • Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
  • Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
  • Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31/2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

Nutrition Facts : Calories 830 calories, FatContent 42 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 86 grams protein, SodiumContent 3.17 milligram of sodium

BEEF CARBONNADE - DELICIOUS. MAGAZINE



Beef carbonnade - delicious. magazine image

If you’ve never heard of or tasted this classic Flemish beef stew, you’re in for a treat. Beef and onions are slow-cooked for hours in dark beer sharpened with mustard until rich, flavoursome and tender. It’s a taste sensation. Want another slow-cook beef recipe? You can’t beat a classic beef casserole.

Provided by delicious. magazine

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield Serves 6

Number Of Ingredients 14

Olive oil for frying
250g British outdoor-bred bacon lardons
2 onions, sliced
1kg British chuck steak, trimmed, cut into 3-4cm chunks (see tips)
3 tbsp plain flour
2 fat garlic cloves, crushed
1 tbsp tomato purée
1 tbsp dijon mustard, plus extra to serve
1 x 330ml bottle Belgian beer (see tips)
400-500ml beef stock
4 fresh thyme sprigs
2 bay leaves
2 tbsp dark brown sugar
Skinny oven fries and/or crusty bread to serve

Steps:

  • Heat the oven to 150°C/130°C fan/gas 2. Heat a splash of olive oil in a hob-proof casserole (with a lid) and fry the lardons for a few minutes until starting to crisp and release their oil. Add the sliced onions and stir to coat, then fry gently for 10 minutes until softened.
  • Meanwhile, heat a splash more oil in a large frying pan. Working in batches, brown the beef all over, then set aside on a plate (see tips). Stir the flour into the onions, then add the beef and any juices, the garlic, tomato purée, mustard, beer, 400ml stock (add a little more if the meat isn’t covered), herbs and sugar. Bring up to a simmer, then cover with the lid and cook in the oven for 2½-3 hours until the meat is tender.
  • Remove the bay leaves and thyme, then serve with extra mustard, fries and/or crusty bread for mopping up the gravy.

Nutrition Facts : Calories 421kcals, FatContent 19.9g (6.5g saturated), ProteinContent 40.7g , CarbohydrateContent 15.5g (8.5g sugars), FiberContent 1.6g

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