Carbonade à la flamande

Name: Carbonade à la flamande
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Serves 4
Cuisine: French
Ingredients: 1 kg (2 lb) chuck steak or topside of beef, cut into eight 1 cm (½ inch) slices; 3 tablespoons lard or oil; 4 small onions, thinly sliced; 1 kg (2 lb) chuck steak or topside of beef, cut into eight 1 cm (½ inch) slices; 3 tablespoons lard or oil; 3 juniper berries; bouquet garni; 1.25 litres brown stock; 1 tablespoon brown sugar; 1 tablespoon tomato paste; 3 tablespoons plain flour; 1 litre beer (brown ale); 1 litre beer (brown ale)

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

Although the word carbonade comes from the Italian ‘carbonata’, meaning ‘with bubbles’, this dish first appeared in the Flemish area of northern France, where beef and onions were cooked in beer.

Ingredients

3 tablespoons lard or oil
1 kg (2 lb) chuck steak

Europe
France
Main course
Mediterranean

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). Heat the lard or oil in a heavy-based pan and add the beef in batches. Over high heat, quickly fry to seal and brown. Remove and set aside. Lower the heat, add the onion and