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Carbonnade De Boeuf Flamande

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CATEGORY CUISINE TAG YIELD
Meats Worrall tho, Worrall1 1 servings

INGREDIENTS

Beef; for braising
Meat jelly
1 Onion; chopped
1 Whole onion
1 Bottle brown beer
2 Cloves
2 Bay leaves
1 pt Stock
1 sl Bread
1 oz Plain chocolate
1 oz Flour
2 tb Red wine vinegar
Knob of dripping
5 lg Potatoes
2 tb Brown sugar
Black pepper
2 tb Chopped parsley

INSTRUCTIONS

Heat a frying pan until very hot and add the dripping. Add the meat,
season with black pepper and allow the meat to seal. Remove the meat
from the pan.
Sprinkle the brown sugar into the frying pan. Put the frying pan back
on the heat and add 2 tablespoons of dripping and the onions. Allow to
caramelise.
Stud the whole onion with two bay leaves and pierce with the cloves.
Heat up a big casserole dish and add the meat jelly. Add the
caramelised onion, sprinkle in the flour and allow it to thicken.
Cook the flour out completely.
Place the meat into the casserole dish with the flour mixture. Add
the ale and beef stock.
Next break up the bread and place it in the casserole dish along with
the vinegar and the onion with cloves. Place into an oven at 360C/gas
4 for 2 hours to allow it to cook slowly.
After one hour, place the potatoes on top of the meat, brushing the
tops with oil and seasoning with salt. Place the dish back in the
oven for a further hour. Just before you serve, you can place the
dish under a grill to brown the potatoes.
Serve both the meat and potatoes in a separate dish. Take the
chocolate, broken up into pieces and stir into the sauce. Ladle the
sauce over the meat and potatoes. Garnish with chopped parsley and
serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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