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Carbonnade de Boeuf a la Proven9ale

Spicier and more highly seasoned than Carbonnades a la Flamande, the Carbonnade de Boeuf a la Provengale (kahr-bon-nahd de

berf ah lah proh-von-sahl) is an equally delicious dish. The basis of the carbonnade is its marinade, and the longer the meat is left in it the spicier it will become. If you prefer, the meat can be left to marinate overnight in the refrigerator.

3 lb. chuck steak, cut into ½ inch

cubes 2 fl. oz. olive oil 2 medium-sized onions, sliced

2 garlic cloves, chopped

3 tomatoes, blanched, peeled, seeded and chopped

1 lb. potatoes, peeled and sliced 8 fl. oz. beef stock

2 teaspoon salt

6 grindings black pepper

2 oz. Parmesan cheese, grated

4 fl. oz. red wine vinegar

3 garlic cloves, finely chopped

1 medium-sized onion, coarsely

chopped 1 bay leaf

1 teaspoon thyme

1 tablespoon chopped parsley

1 teaspoon salt 6 grindings black pepper

To make the marinade, in a large, fairly shallow dish, combine the vinegar, chopped garlic, chopped onion, bay leaf, thyme, parsley, salt and pepper. Add the beef cubes to the marinade and, with a large serving spoon, turn the meat over in the marinade to coat it well. Set the dish aside and leave the meat to marinate for at least 8 hours at room temperature, basting the meat from time to time.

In a frying-pan, heat the olive oil over moderate heat. When the oil is hot, reduce the heat to low and add the sliced

onions and garlic. Cover the pan (with aluminium foil if the pan does not have a closely fitting lid), and simmer the onions and garlic gently for 10 minutes, stirring occasionally to prevent the onions from sticking to the bottom of the pan.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Using a slotted spoon, remove the meat from the marinade. Discard the marinade.

In a large, deep, flameproof casserole, lay the meat, cooked onion-and-garlic mixture, chopped tomatoes and potatoes

alternately in layers, starting with the meat and ending with a layer of potatoes. Pour in enough beef stock so that the top layer is just covered. Season with the salt and pepper. Put the casserole over high heat and bring the liquid to the boil. When the mixture is bubbling, cover the pot and transfer it to the centre of the oven. Bake for 2 hours.

Raise the oven temperature to fairly hot 400°F (Gas Mark 6, 200°C). Baste the meat and potato mixture with 1 to 2

spoonfuls of the cooking liquid and sprinkle the grated Parmesan cheese over the potato slices.

Continue baking, uncovered, for 45 minutes. Remove the casserole from the oven and serve immediately.

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