Beef carbonnade by katyarichkitchen.com
Delicious rich sauce – Carbonade Boeuf
- 450g braising steak, sliced or cut in small cubes
- 1 large onion, thinly sliced
- 2 garlic cloves, crushed
- 3 tbsp butter or margarine
- 1 tbsp plain flour
- 300 ml light ale
- 100 ml beef stock
- 1 tbsp white wine vinegar
- 2 tsp sugar
- 2 bay leaves
- salt and fresh ground black pepper
Preheat oven Gas 4, 180 ˚C, 350˚F 15 minutes before cooking.
- Melt 1 tbsp of the butter in a frying pan, and cook the onions for 3 minutes, add the garlic and cook for further 2 minutes or until soft and transparent and place them to a oven-proof casserole.
- Add more 1 tbsp to the pan and fry the beef until the meat is browned completely and place on top of onions.
- Place another tbsp of butter to the pan, add the flour, mix together till make a roux, graduate stir the beer into the mixture then the beef stock, bring to the boil and continue cook until the mixture thickens.
- Stir in the vinegar, sugar, bay leaves, salt and fresh ground black pepper to taste and cook for further few minutes.
- Pour over the meat and onion and mix well together.
- Cover with a lid and cook in oven for 2 hours or until the meat is tender, stir the carbonnade occasionally during cooking.
- Discard bay leaves, check seasoning and sprinkle with parsley.
- Serve with mashed or baked potatoes.Bon appétit¡¡¡¡
Beef carbonnade - katyarichkitchen.com
- 1.5 kg whole chicken
- 1 lemon
- 7 garlic cloves
- 1 tbsp butter
- small bunch of fresh thyme or 2 tbsp dried thyme
- mix of fresh ground pepper such as black, white, green, Jamaican etc.
- 8 whole fresh black pepper
- 1 can of beer 500ml, room temperature
Preheat oven Gas 5 375˚F, 190˚C 15 minutes before roasting the chicken.
- Throughly wash chicken, inside and out side, in cold water. Drain well and pat dry with paper towels.
- In a mortar add 4 garlic clove, 8 whole fresh black pepper, a bit of sea salt and work with a pestle to crush all the ingredients, add 1/2 juice of a lemon and half bunch of thyme, mix well and rub inside the chicken with the mixture.
- Wash the can of beer, open it, take all the liquid of and with a knife or scissor cut the can in a half, wrap in a tin foil and return half of the liquid into the can, add 3 garlic cloves, half lemon halved and thyme. (Don’t drink the other half of beer……you are going to use it…..open another one rsrsrsr.)
- Rub the chicken all over with butter . Mix the salt, fresh ground pepper mixture and the rest of thyme in a little bowl, then sprinkle it over the chicken.
- Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
- Place the chicken in a ovenproof dish and cook for around 1 1/2 hour, depend on the size of the chicken.
- Occasionally pour the other half of the beer on the chicken little by little throughout the cooking period.
- A way to tell if the chicken is done is to poke it deeply with a knife( the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
- Once the chicken is cooked, let it to rest for 10 minutes. Carefully lift the chicken of the can. Use tongs to hold the top of the chicken.
- Serve chicken accompanied with vegetables or potato salad and juice from the can.