x

Recipe : *** French Carbonade

French Carbonade
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    3 h
  • Ready in
    3 h 20
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Beer is the suggested drink for this dish
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
beer, drink, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 tablespoons butter
  • 6 med onion
  • ½ teaspoons flour
  • 1 teaspoon granulated sugar
  • 1 bay leaf
  • ½ teaspoons salt
  • ¼ teaspoons pepper
  • 1.4 kg boneless pot roast
  • 60 ml consomme
  • 250 ml light beer

  • Recipe preparation steps

  • 1
    In Dutch oven or large, heavy saucepan, heat butter.
  • 2
    Add meat and cook until well browned on both sides.
  • 3
    Remove meat and set aside.
  • 4
    Add onions to pan and cook until slightly browned.
  • 5
    Stir in flour and sugar and cook until well browned.
  • 6
    Stir in consomme and beer.
  • 7
    Bring to boil.
  • 8
    Return meat to pan.
  • 9
    Add salt, pepper, and bay leaf.
  • 10
    Cover tightly and simmer for 3 hours, or until meat is tender.
  • 11
    Serve hot.Serve with noodles or boiled potatoes.Comments: Carbonade is a specialty of Northern France, where the climate is rough, and where beer is as common as wine is in the rest of France.
  • 12
    Hence, Carbonade, a wonderful dish, made with beer.The recipe sounds like rather coarse fare.
  • 13
    Such a large quantity of onions and beer does not seem to be choice ingredients for a fine dish.
  • 14
    But perhaps this is a good opportunity to point out an important feature of French cooking: no matter what the ingredients are, once cooked, the flavor of the dish should be delicate.
  • 15
    Therefore, the strong flavor of onions never stands out in any preparation.There is nothing mysterious about the way to prevent this taste from prevading the whole dish.
  • 16
    Onions are always cooked in shortening until they are either slightly or well browned, and then they are slowly cooked for a long time.
  • 17
    The browning evaporates the pungent flavor, and the slow cooking reduces the onions to a kind of puree, delectable to eat and easy to digest.
  • Ready !