Carbonnade is a Flemish dish eaten widely in northern France. Made with beer rather than wine, it has a sweet-sour flavour and is both hearty and simple to prepare. Beef ribs aren't traditional; you can substitute a nice piece of chuck, which is more typical. Don't skimp on the beer, however - it's well worth seeking out a traditional abbey ale for this.
- 1.5 kg beef short ribs
- 100 gm (1/3 cup) plain flour
- 50 gm unsalted butter, coarsely chopped
- 1.1 kg (about 6) onions, cut into thick wedges
- 8 garlic cloves, sliced
- 500 ml dark Belgian-style ale
- 250 ml (1 cup) beef stock
- 2 tbsp dark brown sugar
- 2 tbsp apple cider vinegar
- 2 thyme sprigs
- 3 parsley sprigs
- 2 tarragon sprigs
- 1 fresh bay leaf
- 350 gm mixed baby carrots, scrubbed, tops trimmed
- 1Season beef to taste and dust with flour. Heat butter in a casserole over medium-high heat until foaming, add beef ribs and brown all over (5-6 minutes), then transfer to a plate. Add onions and garlic to pan, reduce heat to low and sauté, stirring often, until onions are very soft (12-15 minutes).
- 2Add half the beer to pan and scrape residue from base with a wooden spoon. Return beef to pan with remaining beer and remaining ingredients except carrots, bring to the boil, then reduce heat to low, cover and simmer for 1 hour. Add carrots and continue to cook until beef is tender (about 2 hours). Scatter with chives and chive flowers and serve with potatoes or buttered noodles.
Drink Suggestion: Belgian-style ale. Drink suggestion by Max Allen
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