Chef ChatChef:
Kevin Weeks |
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Food Mood:
Meats |
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Cuisine:
French |
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Description |
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| According to The Food Encyclopedia, carbonnade is: "a French method of braising meat, originally referring to meats grilled over charcoal." However, these days carbonnade most frequently refers to a Flemish beef dish from Belgium braised in beer. However, the name probably originated with the Spanish word, carbonada, meaning "broiled meat." You can't get much more cross-cultural than that. |
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Servings: 8 |
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Ingredients |
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| 3 lb beef brisket — trimmed of external fat salt and pepper to taste 6 strips bacon 3 ea onions — diced 1 1/2 btl beer 1 c beef stock 4 - 6 ea boiling potatoes (2" diameter) — quartered 3 - 4 ea carrots — peeled and cut into 3/4" lengths 1 tbsp juniper berries — crushed 1 tbsp tomato paste 1 ea bay leaf |
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Method |
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| Heat oven to 350F. Liberally season brisket with salt and pepper. Cook bacon in a dutch oven until crisp. Drain on a paper towel, dice, and reserve. Brown brisket on all sides in bacon fat, then reserve on a plate. Sauté onions over medium heat until lightly browned. Add beer and deglaze pot. Return brisket to pot along with beef stock, juniper berries, bay leaf, bacon, and tomato paste. Cover and place in middle of oven. Cook one hour, then turn over brisket. Cook, covered, for another hour. Turn brisket over again, add carrots and potatoes, and add a bit of water if needed — the vegetables should be submerged. Cook 45 minutes longer or until potatoes are tender. |
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Prep time: |
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Author: |
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Recipe source: |
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Beef Carbonnade
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