Carbonnade of beef

Carbonnade of beef

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
750g round or chuck steak
1-2 tablespoons olive oil
2-3 onions, sliced thinly
1 tablespoon plain flour
1 garlic clove, crushed with salt
1 cup hot water
1 cup beer
bouquet garni
salt and freshly ground pepper
A pinch ground nutmeg
A pinch sugar
a dash vinegar, (optional)
8 rounds baguette
dijon mustard

Method

  1. Preheat the oven to 180°C. Cut the meat into large cubes. Heat the oil in a saucepan and brown the meat quickly on both sides. Add the sliced onions to the pan and brown well. Pour off a little of the fat, dust the meat with the flour and add the garlic. Add the hot water to the beer and then pour over the meat. Add the bouquet garni and season with the salt, pepper, nutmeg, sugar and vinegar, if using. Place in a casserole, cover tightly and cook gently in the oven for about 1 1/2 hours. About 15 minutes before it is done, skim off any surface fat from the gravy and pour it on the rounds of bread. Spread these lightly with Dijon mustard and put on top of the casserole, pushing bread down below the surface to soak with the gravy. They will float again to the top. Remove the lid and bake for a further 15–20 minutes or until the bread is nicely browned.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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