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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 170C, 340F, gas mark 3. | 2. Make sure the pieces of beef are thoroughly dry, using paper towels. | 3. In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve. | 4. Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm. | 5. Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper. | 6. Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes. | 7. Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions. | 8. Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni. | 9. Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread. | 10. Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high. | 11. When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot. | 12. In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	500		cut	268940.6099	519.8012	47979.9088	8316.8189
bacon	4		cut	467.04	1.4336	14.1344	44.4528
onion	3		diced	192.0	44.832	5.28	0.48
garlic clove	3			-	-	-	-
bouquet garni	1			-	-	-	-
belgian brown ale	1	bottle		-	-	-	-
beef stock	1/2			85.68	9.3366	3.1626	4.0446
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
butter	20			1710.0	78.57	53.43	144.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
french bread	7 -8	slices		0.0	0.0	0.0	0.0
brown sugar	2 -3	tablespoons		0.0	0.0	0.0	0.0
dijon mustard				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.