Thursday, Jul 28, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Food

Traditional Beef (or Venison) Carbonnade

cup olive oil

cup butter

5 pounds beef chuck roast or venison

2 large yellow onions, peeled, quartered, and sliced thinly

6 carrots, peeled and cut into 1-inch pieces

13 cup flour

24 ounces brown Belgian ale

1 cups beef stock or broth

tablespoon black pepper

6 tablespoons minced parsley

teaspoon dried marjoram

teaspoon dried thyme

3 large cloves garlic, minced

cup lingonberries or currant preserves

cup red wine vinegar

3 tablespoons minced parsley

Cut beef into 1-inch cubes. Brown beef or venison in 1 tablespoon of butter and 1 of olive oil in small batches in a deep, large skillet. Don t crowd the pieces or they will steam instead of brown. Add fat as necessary. Once the meat has browned on all sides, remove it to a plate and sprinkle lightly with salt. Add more olive oil if necessary and fry onions in the same skillet until golden brown. Remove onions and add remaining oil and/or butter so there is about 5 tablespoons total. Sift flour into the fat and stir with a whisk to make a light-brown roux (thickening agent). When the flour smells toasty, gradually add 1 cup beef stock with 1 cup of the Belgian brown beer, stirring until mixture simmers. Add the remaining stock, salt to taste, pepper, herbs, and garlic. Alternate layers of meat, onion, and carrots in a large casserole with a tight-fitting lid. Add the roux sauce and enough extra beer to cover meat. Cover and cook in 300-degree oven for 2 hours. Check occasionally and add beer if needed. Just before serving add preserves, vinegar, and parsley. Stir, taste, and adjust seasonings.

Yield: 8 to 10 servings

Source: LeAnn and Bob Hall

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…