BEEF AND ONIONS BRAISED IN BEER

Normally, beer doesn’t immediately come to mind when we think of French cuisine, but France borders two big beer producing countries – Germany and the biggest beer consuming nation, Belgium, both northeast of France.

Beef and onions braised in beer, known as Beef Carbonnade, originated in Belgium (Flanders) but is also traditional in northern France, particularly near the border.  Beef carbonnade is a simple rustic classic. Classic because, like many of the worlds great dishes, cooking a few good- quality ingredients with a proper technique equals crafting something greater than the sum of its parts.

Beef and onions braised in beer is a bit distinct from other French food and even if you don’t care for beer per se, you are sure to enjoy this delicious bucolic masterpiece.

Carbonades de Boeuf a la Flamande                               serves 6

Ingredients:

¼ pound salt pork, diced

2 cups water

1 tablespoon butter plus 4 tablespoons butter

2 pounds onions, sliced thinly

3 pounds beef chuck, cut into 2 inch chunks.

Bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together

3 tablespoons flour

2 cups beer*

1 ½ cups beef stock

1 ½ teaspoons sugar

1 tablespoon vinegar

1 teaspoon garlic, minced

1 teaspoon dried thyme

Salt and pepper

2 tablespoons fresh parsley, minced

Method:

• Put 1 tablespoon of butter in a heavy 12 inch skillet and brown the salt pork
• Remove to a paper towel
• Pour off the fat to a bowl leaving a thin coating  in the skillet
• Now set the bowl and the skillet aside

• In a separate similar skillet, melt 4 tablespoons of butter on medium flame

• Put in the sliced onions and cook for 20 minutes or so. Importantly.- turn them frequently with a wide spatula, not stirring them, until they take on colour

• While the onions are cooking, heat that first skillet with its fat over medium heat
• Dry the beef with paper towels and brown about 5 at a time in the hot oil. When you put them in, shake the skillet and then let them sit a minute or two to brown, turning to brown each side. Don’t stir them.
• If you need more fat add the pork fat that you saved in the beginning
• When all the beef is thoroughly browned remove to a Dutch oven or flameproof casserole.
• Shove that bouquet garni into the meat

• Preheat the oven to 350F
• Take the skillet that the beef was browned in and stir the flour into the fat
• If the mixture appears dry, add more fat (or oil)
• Cook this flour mixture (roux) until light brown, being careful not to burn it

• Remove from heat, pour in the beer and beef stock and whisk briskly with a wire whisk until well blended
• Bring to boiling, whisking as sauce thickens
• Boil for 1 minute and mix in the sugar, vinegar, garlic and thyme
• Simmer for a couple minutes and season with salt and pepper

• Add the cooked onions to the casserole
• Pour the sauce atop the onions and beef and stir gently
• If the sauce does not cover the meat, add more beer
• Bring to boiling, cover tightly and put into oven, in the lower third position

• Cook, simmering slowly for  2 hours regulating the temperature if necessary

• After removing from oven, let cool for a few minutes
• Discard the bouquet garni and taste for seasoning
• Sprinkle the beef with the crisped pork bits and garnish with the parsley

* I suggest a robust beer, such as Chimay, Guinness Stout, or any dark malty brew

This beef and onions braised in beer goes great with buttered noodles and a green salad.

If you read these instructions once or twice beforehand, this dish is not difficult to prepare and the taste is absolutely sensational.

You can make this 1 or 2 days in advance and the flavour will actually improve. Keep the meat in the sauce chilled. When ready to serve, heat in a 325F oven for about 40 minutes.

Beef and onions and beer make a wonderful dinner. Enjoy.