Recipe of the carbonade for 4-5 people: -1kg of boneless beef shank -1 tablespoon of oil -2 onions -30g of butter - 75cl of lager beer (the final taste depends on the chosen beer!) -1 teaspoon blond vergeoise - 1 spoonful ...

carbonade

Carbonade recipe for 4-5 people:

-1kg boneless beef shank

-1 tablespoon oil

-2 onions

-30g butter



-

75cl of lager beer (the final taste depends on the chosen beer!)

-1 teaspoon of blonde vergeoise



-

1 tablespoon of flour



4 slices of gingerbread

-mustard

-sel, pepper

as the dish simmers almost 4 hours, you can take beef shank very well.



Cut the meat into pieces



In a casserole, sauté the meat in a spoonful of oil over a low heat



Remove the meat from the casserole, then let the butter melt.



Adding thin onions



Let them sweat by stirring them from time to time until they are blond. Add the vergeoise



Salt, pepper.

You can add a small glass of water to cook the onions.



When the water has evaporated, add the meat and its juice



Add a spoonful of flour on the meat , then mix well. The quantity of flour depends on the desired consistency.



Add the beer.

I put 3 small beers of 25cl, The important thing is that the meat is covered with beer





spreading slices of gingerbread with mustard



For this recipe, you can also put traditional (country) bread instead of gingerbread.



Add gingerbread to the casserole.



After 3 minutes, the gingerbread will dissolve.



Bring it all to a boil. Reduce the temperature to almost minimum, to maintain a little boiling.

Close with the lid and let simmer 2:30 if you prepare the dish the day before, what I do because it takes more taste, (because there will be a second cooking) or so 3:30 to 4:00 if you want to serve this dish the same day



I just take off the lid during the last half hour, which will remove some water the sauce and will thus allow to make it more creamy.



If the dish cooked 2:30 the day before: the next day, put on low heat for 1 hour (yes it's a little less, because the day before, the meat remained a long time in the juice still burning!).



In any case, you should always stir this dish every 20 or 30 minutes!

 Carbonading
 Carbonade