Thursday, September 22, 2011

Rosh Hashanah Recipe: Flemish Carbonnade of Beef

Chef Avram shares a Flemish-style beer braised beef recipe which is both impressive for company while having the characteristic of reheating well, making it a perfect gourmet main course for Rosh Hashanah or Sukkot. This recipe yields only four portions, so if you're having a lot of guests, make sure to double or even triple the recipe!

Yield: 4 portions


Swiss steaks (or top round) 1 pound, cut into 3-4 inch steaks
Oil or clarified 4 oz.
Flour as needed for dredging
Onions, Spanish 24 oz. or 2-3 onions
Dark beer 12 oz.
Brown stock (veal or beef stock) 16 oz.
Bay leaves 2
Brown sugar 2 oz.
Chopped parsley for garnish


Cut and pound the beef into four, 4oz. Swiss steaks. The meat should resemble larger than average beef stew pieces, pounded out slightly to assist with tenderization. Season the steaks with salt and pepper. Slice the onions into medium slices. Dredge the steaks into a plate of flour and shake off any excess flour. Heat about an ounce or two of oil in a frying pan and fry the steaks on both sides till golden brown. Remove the steaks and reserve.

Heat the remainder of the oil in the same pan and add the onions. Cook the onions over medium heat until a golden brown color is achieved. Replace the beef. Add the beer, bay leaves, sugar and the stock and bring to the boil. Skim any accumulated oil or foam. Cover tightly and place in a 350° oven for 30 minutes.

Remove the pan from the oven. Place the pan on the stovetop on a low fire and uncover. Turn the steaks. Add additional stock or water if the sauce reduces too much. Cook until the beef is tender and the sauce thickens to coat. Taste to season with salt and black pepper.

Sprinkle with chopped parsley to serve.

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