Carbonnade Of Beef - cooking recipe

Ingredients
    1 1/2 lb. boneless rump
    2 Tbsp. vegetable oil
    1 c. baby pearl onions
    2 Tbsp. plus 1 1/2 tsp. enriched all-purpose flour
    12 fluid ounces dark beer
    2 tsp. molasses
    2 garlic cloves, crushed
    1 tsp. salt
    1/2 tsp. each: pepper and ground ginger
    2 c. chunked carrots
    1 c. fresh or frozen okra
    1 tsp. lemon juice
    chopped parsley (garnish)
Preparation
    Cut beef into 1-inch cubes.
    Place on rack in broiler pan and broil until rare.
    In braising pot, heat oil until hot.
    Add meat.
    Sprinkle with flour and saute for about 2 minutes.
    Combine next 6 ingredients and pour over meat and onions.
    Simmer until liquid has reduced so it barely covers the meat and onions.
    Cover tightly with aluminum foil and lid and simmer for 1 hour.
    Add carrots and okra and simmer 1/2 hour longer.
    Season with lemon juice.
    Garnish as you serve.

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