Carbonnades à la Flamande

Ingredients

• Cut three Ibs. of lean shoulder or cushion of beef
• one and one-quarter Ibs. of minced onions
• one and one-half pints of beer
• the same quantity of brown stock
• thicken with four oz. of brown roux
• one and one-half oz. of powdered sugar

Method

1. 1

   Season the beef with salt and pepper, and brown quickly in stock fat.

2. 2

   Toss onions in butter until browned.

3. 3

   Layer beef and onions in a saucepan with a faggot.

4. 4

   Drain grease, swill with beer and stock, thicken with roux, and add sugar.

5. 5

   Boil, strain over beef and onions, cover, and cook gently in the oven for 2.5 to 3 hours.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 225. The excerpt below is the record exactly as published.

CARBONNADES A LA FLAMANDE Cut three Ibs. of lean shoulder or cushion of beef into thin, short slices. Season the latter with salt and pepper, and brown them quickly on both sides in stock fat. At the same time toss one and one-quarter Ibs. of minced onions in butter, until they are well browned. Put the slices of beef and the onions in alternate layers into a saucepan, and in their midst place a faggot. Drain the grease from the sautépan in which the slices were fried; swill with one and one-half pints of beer (old Lambic in preference) ; add the same quantity of brown stock, thicken with four oz. of brown roux; finish the seasoning with one and one- half oz. of powdered suga

Cook this with the app: pantry check, scaling, and the assistant.