Carbonnade de Boeuf

• porciones: 4-6

Ingredientes

2 to 3 tablespoons flour

Kosher salt and freshly ground black pepper

3 pounds stewing beef, cut into 2-inch cubes

4 to 6 tbsp olive oil or goose or pork fat

1 1/2 pounds onions (2 to 3 large), thinly sliced

4 cloves garlic, crushed

1 1/4 pints dark beer, preferably Belgian

2 cups good beef stock

3 tablesppons raw cane sugar

Dash of white wine vinegar

3 bay leaves

Few good sprigs fresh thyme

Small bunch fresh flat-leaf parsley

1 tbsp Dijon mustard

Instrucciones

1. Preheat the oven to 325F.

2. Season the flour with salt and pepper and dredge the meat in the seasoned flour.

3. In a heavy-bottomed casserole or Dutch oven, heat the olive oil or goose or pork fat. Add the meat in batches, browning it on all sides, adding some more oil as you go, if necessary. Remove the beef from the pan and set aside. Add the onions to the pan and cook until soft. Add the garlic and cook for a minute or two more. Add half the beer, stirring to deglaze the pan and scraping all the bits off the bottom. Return the meat to the pan and add the remaining beef, the stock, sugar, vinegar, herbs– which you can tie together into a bouquet garni if you like– and the mustard. Stir well and bring to a boil. Cook for a good 5 minutes, then cover and transfer to the oven to bake for about 3 hours, until the meat is tender and the sauce has reduced. Taste the sauce, adjust the seasoning if necessary, and serve.

Notas

The Tucci Table