Carbonade of Beef Flamande Print Email

3 pounds sliced beef from chuck or round (slices should be about 1/4 inch thick by 3 to 4 inches in diameter)
1/2 stick sweet butter
1 tablespoon salt
1 teaspoon freshly ground pepper
1/2 cup flour
3 cups thickly sliced onions 1/3 teaspoon thyme 2 bay leaves 2 to 3 cans beer

Melt the butter in a frying pan. When it sizzles, add half the meat, sprinkle with salt and pepper and brown lightly on all sides. Stir in half of the flour and remove to a side tray. Repeat the process with the remaining meat. Brown the onions in the drippings of the meat. Place a layer of meat in an earthenware kettle. Cover with onions. Then a layer of meat, then onions, etc., until all the meat and onions are used. Put the thyme and bay leaves on top and cover with beer. The meat should be completely immersed. Bring to a boil, cover tightly, and simmer for IV2 hours. It is usually served with boiled potatoes. (Serves 6 to 8) Jacques Pepin

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