Carbonnade Flamande

Chisana

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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!!
 

ruffle

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Sounds tasty!! I'll give it a try next time the cuts of meat, other ingredients, and time permit.

Thanks.
 

ruffle

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Haven't gotten to it quite yet. Started a week and a half or two ago with a mega-batch of moose tamales, using a traditional recipe we have on hand. That transitioned into another large batch or two of chicken tamales, which held us for several more days, and provided for more freezer stash.. Today I finished making a double-batch of pork tamales.

So it looks like not only do I have my ice fishing stash of tamales set, but the next three days or so of in-house chow is lined out pretty well too.

Shortly after the current mass of tamales goes away, I plan to give your recipe a serious once over. ;^)

Thanks again!
 

BTK

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That works really well with tough bear meat. I use Michael Fields cooking school recipe. Very delicious.
 

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