Carbonnades Flamandes Food

CARBONNADE A' LA FLAMANDE

Steps:

• Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
• Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
• Add onion and garlic to pan; saute 5 minutes or until tender.
• Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.

CARBONNADE

Steps:

• Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with kitchen string (alternatively, tie the herbs together with a leek leaf).
• Melt 4 tablespoons of the butter in a large pot over medium heat. Add the bacon, garlic and onions and cook until the garlic is soft and the onions translucent, 6 to 8 minutes. Remove from the pot.
• Increase the heat under the pot to medium-high and add 2 tablespoons of the butter.
• Sprinkle the beef with 2 tablespoons salt and 2 teaspoons pepper. Working in batches if necessary, add the beef to the pot and sear until browned on all sides. Reduce the heat to medium and return the bacon, onions and garlic to the pot.
• Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced. Add the remaining 2 tablespoons butter and let melt. Add the flour and cook until everything is coated and there is a nutty aroma.
• Add the beer, mustard and sirop de Liege; stir to combine. Add the bouquet garni. Bring the carbonnade to a simmer and cook until tender, 45 minutes.
• Remove the carbonnade from the heat and let rest for 45 minutes. Remove the bouquet garni, reheat and serve.

CARBONNADE FLAMANDE (BEEF AND BEER STEW)

Steps:

• Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
• Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
• In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
• In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
• Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
• Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
• Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
• Cook for 1.5 hours.
• Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
• Sprinkle some fresh parsley on top and serve with fries.

CARBONNADE FLAMANDE (FLEMISH STEW)

Steps:

• Place the beef into a large bowl and cover with the flour, salt, and pepper. Toss/combine until the beef is well-covered on all sides.
• Place a large cast iron frying pan or Dutch oven on the stove top over medium-high heat and add 1 tablespoon of butter. Brown the beef in the pan, taking care not to crowd the pieces together (you'll most likely want to work in batches). Once the beef has been well-browned (~3-4 minutes per batch), remove it from the pan and set it aside.
• Add the bacon to the now-empty pan and cook until the fat is fully rendered and the bacon is a little bit crisp.
• Reduce the heat to low and add the onions, garlic, and remaining butter to the pan. Cook slowly, until the onions are well-caramelized - on average 35-45 minutes. Ensure that your heat is truly low enough; a large coil on a gas stove may still be too hot when set on low, especially as the caramelization stage nears.
• Add the beer to the pan and scrape it gently to deglaze any stuck-on bits. Bring the heat back up to medium-high and simmer until the liquid is reduced by about ¼.
• Transfer the contents of the frying pan and the beef to an electric pressure cooker, slow cooker, or large Dutch Oven (see next step for cooking variations). Add the beef stock, sugar, vinegar, thyme, parsley, and bay leaf. You may wish to lightly salt the dish at this point, but adjust the final taste closer to the completion point.
• Pressure Cooker: Seal and cook at high pressure (manual) for 45 minutes. Allow the pressure to reduce naturally for at least 15 minutes before venting.Slow Cooker: Cover and slow cook on low for 6-7 hours, or until the beef is very tender.Stovetop: Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours, or until the meat is very tender.
• Remove finished stew from heat and adjust the final taste with salt and, if necessary, a little brown sugar and/or vinegar. Garnish with fresh parsley and serve with bread, potatoes, or (my favourite) fries.

CARBONNADE à LA FLAMANDE

Steps:

• Place a rack in the lower third of the oven. Preheat the oven to 325 degrees. Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking. Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown. Sprinkle with salt and pepper, toss to coat and set aside.
• Reduce heat. Stir in onions, adding more fat if necessary. Brown lightly about 10 minutes, stirring frequently. Season with salt and pepper. Stir in garlic. Set aside. Add stock to the pan and scrape up the brown bits and coagulated juices.
• Arrange half the beef in the pan and spread with half the onions. Repeat with the remaining beef and onions. Add enough beer to cover the meat. Stir in the brown sugar and bury the herb bouquet in the meat. Bring to a simmer, cover and place in the oven. Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
• Remove from the oven and discard the herb bouquet. Remove beef and skim off the fat. Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid. Simmer for 3 to 4 minutes, until thickened. Adjust seasonings. Return meat to the pan, stir and heat through. Serve with noodles.

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.

CARBONADE FLAMANDE

Steps:

• In an big Dutch over or casserole, heat the butter, then add the bacon or lard, fry it until golden then when it has render all its fat, take it out with a skimmer and reserve it until necessary; then place the onions in the rendered fat and let them cook at a low heat for about 20 minutes covered. Uncover and add the brown sugar and let this mixture cook until the onions are caramelized, then transfer the onions to a colander over a bowl and with the help of a wooden spoon press to take off excess fat, place the onions in another bowl and keep the fat (you will need it).
• Preheat oven to 325 F.
• Pat meat dry or it won't brown well. Season all over with flour, salt and pepper. Heat the casserole over high heat. Cook beef, in batches, (Too much meat in the pan at once will mean it takes longer to brown). for 4 to 5 minutes or until browned. Add some of the reserved fat if needed. Remove the meat.
• Deglaze the casserole with the vinegar, add the onions, thyme, bay leaves and meat, mix well, taste for season and rectify if necessary, then, cover with the beer. Spread the bread slices with mustard, and deposit on the surface of the meat, mustard side down. Cover and simmer 2 hours in the oven. Uncovered, take off the bread slices, taste and rectify seasoning if necessary, sprinkle half of the parsley over and mix well.
• Serve with fries or boiled potatoes and garnish with the rest of the parsley.

CARBONADE FLAMANDE (BELGIAN BEEF STEW WITH BEER)

Steps:

• Heat a medium soup pot or Dutch oven over high heat. Add the diced bacon. Sauté over medium-high heat, until crisp, 4-5 minutes. Remove the bacon to a plate and set aside.
• Drain all but 2 Tbsp of bacon fat from the pan (reserving the extra fat). Season the beef cubes with a little salt and pepper and place them in the pan with the bacon fat to sear. Sear the beef cubes on all sides. Remove the beef from the pot. (If necessary, do this step in batches so you don't crowd the pot.).
• Add a little more of your reserved bacon fat to the pan. Then, Add the sliced onions. Sauté the onions over medium heat for 5-6 minutes. Sprinkle with brown sugar and continue to sauté until golden and caramelized, 15 minutes.
• Sprinkle the flour over the onions and cook until the flour is moistened.
• Add the ale to deglaze the pot. Scrape any stuck bits from the bottom of the pot.
• Add the beef and bacon back to pot. Add the stock, bay leaves, salt, and pepper. Add extra broth or water as necessary so that the beef is nearly covered with liquid.
• Place the lid on the pot and simmer over low heat for 1 ½ hours.
• After 1 ½ hours, remove the lid and continue to simmer, uncovered, for 30 minutes.
• Once the stew has reduced to a thick consistency it is ready to eat! Serve with wedge fries or boiled potatoes and hearty bread.

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.

CLASSIC FRENCH FLEMISH BEEF STEW

Steps:

• Gather the ingredients.
• In a large bowl, toss together the beef, flour, salt, and pepper.
• Heat the canola oil and butter in a large, roomy pan and brown the beef in it on all sides in batches. If you add all the beef at once it will lower the temperature too much and the meat will boil rather than sear. Carefully watch the beef to make sure it doesn't burn though, but give it enough time to develop a nice, rich brown color-the caramelized sugars will greatly enhance the stew's flavor.
• Place all the beef back in the pan once browned and add the onions, garlic, brown sugar, parsley, bay leaf, and thyme and stir thoroughly. The onions will pick up a bit of the browned bits in the bottom of the pan.
• Raise the heat under the pan and stir in the beer and add enough beef stock to cover the beef in the pan. Bring to a boil, then cover the pan, reduce the heat to low, and simmer for 1 1/2 hours or until the beef is tender. Keep checking to make sure the beef is simmering and not boiling dry. If it seems a little dry, add a touch more stock. The liquid in the pan also should be thickening slightly.
• Remove the pan from the heat and stir in the apple cider vinegar. Let the stew stand for 10 minutes before serving. Portion into heated bowls with the potatoes and salad on the side.
• Enjoy! Note: If you are able to make this stew a day or two in advance, you will find it is even better. And, if this dish is not already magnificent, it freezes beautifully, so make a large batch and store it in the freezer. It will keep well for up to six months. Defrost thoroughly before reheating.

CARBONNADE FLAMANDE

Steps:

• Marinade the beef in the beer and garlic for at least two hours, the longer the better.
• Preheat your oven to 160 degrees Celsius.
• Heat the butter in a large, oven proof dish and fry the bacon, onions and carrots for around 5 minutes or until cooked.
• Add the beef and the liquid from the marinade along with all of the other ingredients.
• Mix through, cover and place into the oven for around 3 hours.

CARBONADE FLAMANDE

Steps:

• To a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions.
• In the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl.
• Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve.

CARBONNADE á LA FLAMANDE

Steps:

• Start by cutting the meat in cubes. Season with salt and pepper. Heat 1 tbsp coconut oil and divide meat in two batches. Fry first batch until golden (3-5 min) in the cooking pot. Remove it preserving all the juices with it. Repeat frying with the second batch. Remove it from the pot and add last tbsp of oil. Do not wash it after frying the meat. Cut shallots in tiny cubes and add them to the oil together with star anise. Fry for 5 minutes. Pour wine over and let it simmer until completely evaporated. Remove star anise and return meat to the pot. Add bay leaves and roasted bones. Smear 1 tbsp of mustard on each slice of the bred. Add them to the pot. Season with pepper and add hot water and beer after that. Bring to a boil and add maple syrup. Boil covered with the lid for 45 minutes and then uncovered on medium heat for about 1h15 minutes (or until nice thick and shiny). It is bursting with flavors and I am sure that it will find a way to the table during the festive season.