Boeuf A La Flamande Food

BœUF à LA FLAMANDE

Steps:

• Éplucher l'oignon, l'ail et les carottes. Couper l'oignon en lamelles, les carottes en rondelles et dégermer l'ail.
• Faire revenir la viande dans le beurre, assaisonner avec les épices, la vergeoise, le poivre et saler légèrement.
• Ajouter carottes, ail et oignons. Laisser revenir 30 secondes en remuant.
• Saupoudrer de farine, faire revenir le tout quelques secondes.
• Mouiller avec les bières (attention, cela mousse, y aller progressivement). Ajouter le thym et le romarin, couvrir et laisser mijoter à feu très doux pendant 2H30.
• A la fin de la cuisson, ouvrir la cocotte et laisser réduire le jus en remuant régulièrement jusqu'à ce qu'il soit enrobe la viande. Servir avec une purée maison ou des choux de Bruxelles!

BOEUF FLAMANDE

Steps:

• Pick over the stewing beef and cut it into smallish cubes.
• Sear in the oil, browning it well.
• Chop the onion and smash the garlic.
• Turn down the heat and cook the onion and garlic gently with the meat.
• Check the oil (there should still be some).
• Stir in the flour and mix to a paste, then add the beer, stir rapidly as it thickens and adjust the liquid with water so that the meat is covered.
• Season with salt and grounf black pepper and add the bouquet garni.
• Cover with the lid and simmer gently for at least one hour (more for tougher cuts of beef), stirring and checking the liquid level occasionally so that it does not dry out and stick.
• Serve with filling vegetables such as potatoes.

CARBONNADE FLAMANDE

Steps:

• Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
• Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
• Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
• Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
• Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)

Steps:

• In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
• Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
• Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.