Meat
and Poultry:
Carbonnade
de Boeuf
from
River Road Recipes II...
A
Second Helping
INGREDIENTS:
6
slices bacon
Salt
and pepper
3
pounds lean boneless beef chuck or rump, cut into 2-inch chunks
5
tablespoons butter
5
tablespoons flour
4
large onions, coarsely chopped
1-1/2
cups beef stock
2
(10-ounce) cans beer
1-1/2
teaspoons sugar
1
tablespoon vinegar
1
large bay leaf
3
large cloves garlic
4
or 5 parsley sprigs, finely chopped
TO
PREPARE:
In a heavy black iron Dutch
oven, fry bacon until crisp and set aside. Pour off almost all the
fat, leaving just enough to have a thin film on the bottom. Salt
and pepper meat lightly. Heat fat until smoking hot, and brown meat,
a few pieces at a time. If needed, add a little more bacon fat.
When all the meat is browned, remove and add butter to the pot. When
the butter melts, stir in flour until well blended and light brown.
Add onions and sauté until soft and lightly browned. (You
may need a little more bacon fat.) Add beef stock and beer.
Stir constantly over low heat until well blended and mixture begins to
boil. Add sugar, vinegar, bay leaf, and garlic. Simmer for
2 to 3 minutes; then taste the sauce to see if salt and pepper are sufficient.
Stir in parsley. Return meat to the pot. There should be enough
sauce to cover, but if you are a little short, add more beer. Stir
gently; cover and place in the lower part of oven at 325 degrees (or at
a temperature to keep it simmering) for 1-1/2 to 2 hours. The meat
should be fork-tender when ready. Serve with noodles.
SERVES
8 to 10
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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