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From "Kosher by Design Entertains"
Make and share this Beef Carbonnade recipe from Food.com.
- 2 lbs boneless beef cubes, trimmed of fat
- fresh ground black pepper
- 4 tablespoons flour
- 3 tablespoons olive oil
- 2 sweet yellow onions, such as Vidalia, 1/2-inch dice
- 2 large garlic cloves, roughly chopped
- 2 tablespoons flour
- 6 ounces mushrooms, cremini or 6 ounces baby portabella mushrooms
- 2 large bay leaves
- 2 tablespoons light brown sugar
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 12 ounces good quality beer
- 1 crusty French baguette
- 3 -4 tablespoons whole grain mustard
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 325 degrees.
- Place the beef cubes into a large bowl or ziplock bag. Season with salt and pepper. Add 4 tbls flour and toss until the cubes are evenly dusted. Shake off excess flour.
- Heat the olive oil in a large skillet over medium-high heat. When well heated, add the beef and brown on all sides. You may need to do this in batches, depending on the size of your pan. Remove the beef to a casserole dish or a pretty oven to table ceramic dish.
- Lower the heat and add the onions. Saute for 5 to 6 minutes, stirring often, until beginning to soften. Add the garlic and saute 2 to 3 minutes longer. Add the 2 tbls of flour to the pan. Stir to combine, cooking for 1 minute until flour is no longer visibly white. Add the onions to the meat in the casserole dish. Add in whole mushrooms.
- In a small bowl, toss the bay leaves, brown sugar, allspice, cloves, nutmeg, kosher salt and black pepper. Sprinkle over the top of the meat. Pour the beer over the meat. If more liquid is needed to come halfway up on the meat, add water. Cover with a lid or heavy-duty aluminum foil. Bake for 2 1/2 hours.
- Remove from oven. Slice the baguette evenly, into 1/2" slices. Spread mustard on one side of each slice. Remove the lid or foil from the casserole and place the bread, mustard side down, on top of the carbonnade. Return to over, uncovered, for 30 minutes or until bread is toasted. Garnish with fresh parsely.