Chisana
New member
This is the Belgian equivalent of beef burgundy. I made it Saturday and it is tough to say which I like better - this or my version of beef burgundy with moose that I posted a while back.
Carbonnade Flamande
2-4 pound chuck roast cut into 1-2 inch chunks
3~4 large shallots, sliced ¼”
2 cups beer – Chimay Rouge
1 cup beef broth or demi-glace
2 tbps flour
2 tbsp red currant jelly, divided
2 tbps Dijon mustard
1 tbsp minced garlic
2 bay leaves
1 tsp fresh thyme
1 tbsp cider vinegar
pepper
salt
butter
olive oil
Preheat oven to 350F.
Dry meat with paper towels, salt and pepper.
Heat Dutch oven over medium-high, add 2 tbsp oil & 1 tbsp butter and brown meat in batches. Remove meat and set aside.
Reduce heat to medium, add more butter & oil if needed and saute shallots covered for 5-10 minutes until very soft.
Uncover, scrape pot, sauté until golden, add garlic and saute for 30 seconds.
Reduce to medium-low, add flour & stir for ~3 minutes.
Add broth, raise heat to simmer, scraping browned bits from bottom of dutch oven.
Add beer, meat, 1 tbsp jelly, thyme, bay leaves, simmer, cover, put in oven.
Cook for 2~3 hours.
Add mustard, cider, 1 tbsp jelly; stir.
Serve over potatoes or pasta with more beer.
Enjoy!!
Carbonnade Flamande
2-4 pound chuck roast cut into 1-2 inch chunks
3~4 large shallots, sliced ¼”
2 cups beer – Chimay Rouge
1 cup beef broth or demi-glace
2 tbps flour
2 tbsp red currant jelly, divided
2 tbps Dijon mustard
1 tbsp minced garlic
2 bay leaves
1 tsp fresh thyme
1 tbsp cider vinegar
pepper
salt
butter
olive oil
Preheat oven to 350F.
Dry meat with paper towels, salt and pepper.
Heat Dutch oven over medium-high, add 2 tbsp oil & 1 tbsp butter and brown meat in batches. Remove meat and set aside.
Reduce heat to medium, add more butter & oil if needed and saute shallots covered for 5-10 minutes until very soft.
Uncover, scrape pot, sauté until golden, add garlic and saute for 30 seconds.
Reduce to medium-low, add flour & stir for ~3 minutes.
Add broth, raise heat to simmer, scraping browned bits from bottom of dutch oven.
Add beer, meat, 1 tbsp jelly, thyme, bay leaves, simmer, cover, put in oven.
Cook for 2~3 hours.
Add mustard, cider, 1 tbsp jelly; stir.
Serve over potatoes or pasta with more beer.
Enjoy!!
