How To make Spicy Beef Carbonade
2 pounds sir tips or stew beef
1/4 pound bacon
2 large onion
4 cloves garlic
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 1/2 cups dry red wine
1 tablespoon chile powder
1 teaspoon each rosemary,thyme, oregano
2 each bay leaves
1 dash tabasco sauce, or habanero sauce
salt and pepper 2 tablespoons corn starch
2 1/2 cups hot beef broth
1/2 teaspoon cayenne pepper
In a large flame proof casserole dish, add bacon, olive oil, onions, and garlic. Saute until tender. Add beef, sugar, vinegar, wine, broth, chile,herbs, tabasco, and salt and pepper. Place lid on dish to keep in juices. Cook on high for 10 min, then reduce to simmer for 1 hour. Remove lid, discard bay leaves, mix in corn starch. Add a little more wine, cook on high for 10 min., stirring often, until thick. Serve over rice or pasta.Options- throw a couple of thais, habs or serranos to kick it up a little. I also used hab sauce instead of tabasco. Really great dish.
How To make Spicy Beef Carbonade's Videos
Trappist Beer stew / vlaamse Stoofvlees Carbonade/ Belgian Chef with a French accent/ How to
Another lockdown cooking video!
This time the favorite stew of every belgian!
Made with trappist... but you can make it with some other beers, for preference a brown beer!
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Beer Lanterne from :
Recipe:
What you need?
Beer (trappist)
Beef meat for stew (i used the shank, because the bone gives more flavor)
Onion
Flower
Bread
Mustard
(You can add carrots)
Thym
Bay leafs
Cloves
Some water (if you don’t have enough beer, but then you need to add some stock cubes) (or use stock : preferences veal stock)
Roux or maizena for thicken the sauce
Step by step:
1/ cut the meat in cubes, as well the onions. Prepare your beer and spices
2/ on a high fire heat up your butter, add your meat and seal it till brown, add your onions. Once the onions are transparent, add some flower.
3/ add the beer (and,or stock), add your spices and a covered slice or 2 of bread with mustard. (That’s to thicken the sauce)
4/ simmer on low fire for 3 hours.
5/ for preference leave it 1 night in fridge or somewhere cool. It makes the stew better in flavor
6/ heat up (if you want to use carrots, add some carrots and let it boil for 20 minutes.) Thicken the sauce with roux or maïzena
7/ serve with fries or potatoes.
Carbonnade De Boeuf (Braised Browned Beef)
An Old-World recipe from the cold northern region of France. Rich, hearty one-pot meal for those wet sloppy winter days. Delicious with oven roasted potatoes, dumplings or flat noodles. Goes particularly well with a tall glass of cold beer! Here are the ingredients :
5-6 LBS Rump or Chuck
24 OZ Dark Beer or Ale
1/2 Stick Butter
1/4 Cup Olive Oil
3 Large Onions
5 Bay Leaves
Generous amount of Fresh Thyme, or 1 TBSP dry
1 TBSP Salt
1 TSP Coarse Black Pepper
1 Bulb Garlic, Peeled
HOW TO MAKE THE ICONIC BELGIAN STOOFVLEES | FLEMISH STEW
This video is about HOW TO MAKE THE ICONIC BELGIAN STOOFVLEES | FLEMISH STEW.
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Veal Braised in Beer in Römertopf - “Carbonade Flammande” - Recipe # 109
Learn to cook this Belgian dish Carbonnade Flammande. Tender veal braised and slow cooked to perfection in a sauce of beer, stock and spices.
Ingredients for 4-6 persons:
1 kilo / 2 pounds of meat -- veal or beef for braising
110 gr all purpose flour with salt and pepper
65 cl Belgian 'brown' beer (triple or amber)
4 large onions
250 gr smoked and salted bacon
4 carrots, cut into rounds
3 dl / 300 ml stock (veal or vegetable)
1 large tbsp of Dijon mustard
0,25 tsp. powdered cloves
1 tsp dried thyme
1 tbsp brown sugar
2 bay leaves
Salt and pepper to taste
Bon appétit ! :-)
Slow Cooked Rich Beef Stew known as Daube Provencale
COMFORT FOOD AT ITS BEST!
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Daube is a classic French provençale dish that is made with cheap cuts of meat. It’s a red wine style casserole that’s cooked slowly for a long time. The name Daube comes from the word Daubiere which represents an earthy or terracotta style pot used to cook food. It’s made by first marinating the meat overnight and then cooking it in a Dutch oven with a lid. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat. You can also make it with lamb and white wine.
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How to Cook Carbonade Flamande: A Belgian Recipe By Frabelle MarketPlace
Belgian Carbonnade Flamande (Beef and Beer Stew)
Ingredients
Caladereta Cubes - 1kg
Salt and Pepper - to taste
Flour - ½ cup
Olive Oil - 3 tbsp
Butter - 1 tbsp
White Onion, chopped - 1 whole
Tomato Paste - 2 tbsp
Dried Bay Leaf - 1 pc
Dried Thyme - 2 tsp
Lindemans Kriek (Belgian Cherry Beer) - 2 Bottles
Light Brown Sugar - 1 tbsp
Dijon Mustard - 2 tsp
Procedure
1. Season Caldereta cubes with salt and pepper. Add flour then toss to coat each piece of meat.
2. In a pot over medium heat, add olive oil. Add meat and sear till brown on all sides. Remove meat from pot.
3. In the same pot, add butter then sauté chopped onion till fragrant and translucent.
4. Add tomato paste, dried bay leat, dried thyme and the seared meat.
5. Pour two bottles of Lindemans Kriek (Belgian Cherry Beer).
6. Cover pot then simmer over low heat for 45 minutes.
7. Add light brown sugar, Dijon mustard and season the stew with salt and pepper. Simmer for additional 20 minutes
8. Serve hot with fries or baguette.
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