Carbonnade Of Beef
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A home-kitchen version of carbonnade of beef, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 1/2 lb. boneless rump
- 2 Tbsp. vegetable oil
- 1 c. baby pearl onions
- 2 Tbsp. plus 1 1/2 tsp. enriched all-purpose flour
- 12 fluid ounces dark beer
- 2 tsp. molasses
- 2 garlic cloves, crushed
- 1 tsp. salt
- 1/2 tsp. each: pepper and ground ginger
- 2 c. chunked carrots
- 1 c. fresh or frozen okra
- 1 tsp. lemon juice
- chopped parsley (garnish)
Method
Cut beef into 1-inch cubes.
Place on rack in broiler pan and broil until rare.
In braising pot, heat oil until hot.
Add meat.
Sprinkle with flour and saute for about 2 minutes.
Combine next 6 ingredients and pour over meat and onions.
Simmer until liquid has reduced so it barely covers the meat and onions.
Cover tightly with aluminum foil and lid and simmer for 1 hour.
Add carrots and okra and simmer 1/2 hour longer.
Season with lemon juice.
Garnish as you serve.
Rate:
