Flemish Carbonade
Ингредиенты
- ¼ cup (40 g) unbleached all-purpose flour
- 2.5 lb (1.2 kg) sliced beef top round
- 3 tbsp (45 ml) vegetable oil
- 1/4 cup (55 g) butter
- 6 onions, sliced
- 2 bottles (341 ml each) pale or amber microbrasserie beer
- 3 tbsp (45 ml) honey
- 3 tbsp (45 ml) Dijon mustard
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp dried thyme
- 2 bay leaves
Инструкция
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In a shallow bowl, place the flour. Dredge the beef slices in the flour.
- In a large ovenproof saucepan, heat the oil and half (2 tbsp) of the butter over medium-high heat. Brown a few slices of beef at a time. Season with salt and pepper. Set aside on a plate. If necessary, clean the bottom of the pan to remove any accumulated flour bits.
- In the same saucepan, brown the onions in the remaining butter. Add the remaining ingredients and the reserved meat. Season with salt and pepper. Bring to a boil.
- Bake for 2 hours or until the meat is tender. Adjust the seasoning. Serve with mashed vegetables, if desired.
