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Belgian Beef Carbonnades


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I started making this Belgian national dish many years ago based on Julia Child's Vol 1 ART OF FRENCH COOKING but haven't made it for a long time.

Thought I'd inquire if anyone makes this dish and if they'd share a special recipe, technique, or ingredient that they have?

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Lots of onions, sliced very thinly (I usually use a mandoline for two large Spanish onions if I'm cooking two or two-and-a-half pounds of beef) so they disintegrate during the slow braise. No other veggies. And I slather good mustard (usually dijon) on some decent white bread to help thicken the pot. And, of course, good dark beer. A discreet amount of nutmeg is a nice seasoning addition.

Bob Libkind aka "rlibkind"

Robert's Market Report

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I was surprised to see in Gourmet's recipe that they say "NOT dark beer". The only carbonnade recipe I've tried uses stout, and I had always thought that was a specific element of the dish. Any comments either way?

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I started making this Belgian national dish many years ago based on Julia Child's Vol 1 ART OF FRENCH COOKING but haven't made it for a long time.

Thought I'd inquire if anyone makes this dish and if they'd share a special recipe, technique, or ingredient that they have?

There's some great ideas (and pictures!) on this thread- Carbonnade de Boeuf Flamande. When I made this dish I used Bridgeport's Ropewalk ale. VERY tasty!

Shelley: Would you like some pie?

Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

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I made a variant of it a few weeks ago using Young's Double Chocolate Stout and the results were phenomenally good. I browned an entire chuck roast and then just threw it on top of some carrots and the beer. Let it slow cook and then reduce and you get a wonderful, sweet, bitter, chocolatey sauce.

Edited by Shalmanese (log)

PS: I am a guy.

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