Foodie Thursday: Carbonnade of Beef with Beer
Drivetime's resident chef Nigel Barden brings in Carbonnade of Beef with Beer which we're told is a beef & ale stew. Sounds tasty! Plus the usual sport, travel and business updates.
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Carbonnade of Beef with Orval
by Fiona & Will Beckett from An Appetite for Ale (CAMRA Books)
Serves 6
Prep time 20 mins
Cooking time 2hrs 45mins
听
Ingredients
1.25kg leg of beef
3 tbsp plain flour, seasoned with sea salt & freshly ground black pepper
3-4 tbsp sunflower or vegetable oil
25g butter
450g onions, peeled & sliced
1 tsp finely chopped fresh thyme or a pinch of dried thyme
1 bay leaf
250ml beef stock
330ml Orval or other dark Trappist beer Nigel used Mikkeller Arh Hvad
1 tbsp Demerara or brown sugar
1 tbsp cider vinegar
sea salt & freshly ground black pepper to taste
听
Method
1.听听听 Remove any excess fat & connective tissue from the meat, pat dry & cut into generous cubes. Put the flour in a shallow dish & season with salt & pepper.
2.听听听 Toss the meat in the flour, shaking off any excess.听 Heat 2 tbsp of oil in a large frying pan & fry the meat in batches until well browned, transferring it to a casserole as you finish each batch.听 Add extra oil if needed.
3.听听听 Once the meat is browned, melt the butter in the pan, add the onions, stir well & cook over a moderate heat until beginning to brown (about 10 mins).听 Stir in the thyme & bay leaf, tip the onions onto the meat & stir well.听 Add the beef stock & Orval to the casserole, stir, bring to the boil, then half-cover the pan & simmer very slowly for about 2陆 hrs until the meat is completely tender.
4.听听听 Stir in the sugar & vinegar & cook for another 5 mins.听 Season to taste with salt & black pepper & serve with baked or boiled potatoes.
Broadcast
- Thu 26 Mar 2015 17:05麻豆官网首页入口 Radio 2