2459 Carbonades de Boeuf à la Flamande

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 1 kg 200 g (2 lb 10 oz) chuck steak or topside of beef into small thinnish slices; season with salt and pepper and quickly fry brown on both sides in a little clarified stock fat. At the same time shallow fry 600 g (1 lb 5 oz) finely sliced onions in butter until light brown.

Place the beef and onions in alternate layers in a shallow pan and add a Bouquet garni. Deglaze the pan in which the beef was fried with 1 litre ( pt or U.S. cups) beer using stout or Old Lambic for preference and the same amount of Brown Stock; thicken with 100 g. ( oz) Brown Roux, add 50 g (2 oz) brown or caster sugar and bring to the boil whilst stirring. Pass this sauce through a fine strainer over the beef and onions, cover with a lid and cook gently in the oven for 24 to 3 hours.