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Name: Carbonnade De Boeuf Flamande
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 5 lg Potatoes; Knob of dripping; 2 Cloves; 1 Onion chopped; 1 sl Bread; 1 Whole onion; Meat jelly; 1 oz Flour; Beef; for braising; 2 tb Brown sugar; 2 Bay Leaves; 1 Bottle brown beer; 1 pt Vegetable stock; 2 tb Chopped parsley; 1 oz Plain chocolate; 2 tb Red wine vinegar; Black pepper

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INGREDIENTS

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

Servings

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.

NOTES

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Carbonnade De Boeuf Flamande

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

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.

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Nutrition

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Serving Size: 1 Serving (2763g)
Recipe Makes: 1 servings

Calories: 2153
Calories from Fat: 135 (6%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.9g
Cholesterol 6.5mg		2 %
Sodium 2273.3mg		78 %
Potassium 8584.6mg		226 %
Total Carbohydrate 470.2g		138 %
	Dietary Fiber 53.7g	215 %
	Sugars, other 416.5g
Protein 48.6g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2153

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