Carbonnades a La Flamande in a Garlic Crust

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READY IN: 3hrs 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the 1/2 cup butter with the olive oil in a large skillet. Cut the beef into 1/2 inch thick slices, about 3 inches long and 1 1/2 inches wide.
  • Peel and finely slice the onions and crush the 4 cloves of garlic.
  • Quickly brown the beef, remove from skillet and set aside.
  • Lower the heat and add onions to skillet and cook until golden; add garlic.
  • Layer onions and beef in a deep casserole, adding salt and pepper to taste to each layer.
  • In the drippings remaining in the skillet, stir in the flour and sugar. Add the stock, beer and vinegar; stir and bring to a boil, then simmer over low heat until thickened.
  • Place parsley, bay leaf and thyme in a small piece of cheesecloth and add to casserole; pour in enough sauce to cover the meat.
  • Cover and cook for 2 1/2 hours at 325.
  • For the garlic crust, melt the butter over low heat and stir in minced garlic.
  • Slice French bread into 1/2 inch thick slices and soak them in the garlic butter until all the butter is absorbed.
  • Put the bread on top of the casserole and cook another 30 minutes at 325, or until the crust is crisp and golden.
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