Beef carbonnade
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Henry Harris's beef carbonnade recipe is based on the Belgian classic - a rich, comforting dish of slowly braised beef shin in an intense, reduced sauce. Henry calls upon Meantime IPA - as opposed to the traditional Flemish beer - as it brings 'an aromatic depth' to the finished recipe. Henry uses rolled shin of beef, but a large dice of beef would work equally well.
First published in 2015
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Ingredients
Metric
Imperial
Carbonnade
- 1000g of rolled shin of beef, cut into 2 500g pieces
- 125g of unsalted butter
- 100g of bacon lardons
- 4 large onions, very finely sliced
- 6 garlic cloves, chopped
- 30g of brown sugar
- 25ml of red wine vinegar
- 1 tsp thyme leaves
- 750ml of Meantime IPA
- 2 bay leaves
- 3 tbsp of parsley, freshly chopped
- 1 tbsp of plain flour
- vegetable oil
- salt
- pepper
To serve
- mashed potatoes, for 4 people
- 4 slices of sourdough bread, toasted (optional)
SAVE RECIPE
Equipment
- Heavy-based saucepan
Method
1
Preheat the oven to 160°C/gas mark 3
2
Season the rolled beef shin and roll in the flour to form a light coating. Place a large, ovenproof casserole dish over a high heat and add vegetable oil. Once the oil is hot, sauté the beef until well-browned all over, then remove the beef from the pan and set aside
- 1000g of rolled shin of beef, cut into 2 500g pieces
- salt
- pepper
- 1 tbsp of plain flour
- vegetable oil
3
Reduce the heat and add the butter. Then, add the bacon and cook for 2 minutes. Add the onions, season with salt and pepper and gently simmer for approximately 30 minutes, or until the onions have completely softened and taken on a light golden colour, stirring every few minutes
- 125g of unsalted butter
- 100g of bacon lardons
- 4 large onions, very finely sliced
- salt
- pepper
4
Add the garlic, cook for 30 seconds before adding the sugar, vinegar, thyme and bay. Cook for a further minute, then pour in the IPA and bring to a simmer
- 6 garlic cloves, chopped
- 30g of brown sugar
- 25ml of red wine vinegar
- 1 tsp thyme leaves
- 750ml of Meantime IPA
- 2 bay leaves
5
Taste the mixture and adjust the seasoning if required. Return the beef to the pan, cover with a lid and place in the oven. Braise for approximately 2 hours, or until the meat is tender
6
Once tender, remove the beef from the sauce and keep warm for 30 minutes. Bring the sauce back to a simmer and taste - it often needs reducing a little to intensify the flavours. Add more salt and pepper as required
7
Remove the string from the meat, slice into portions and place onto plates along with some mashed potato and toasted bread. Stir the parsley into the sauce and ladle over the meat. Serve immediately
- 3 tbsp of parsley, freshly chopped
- mashed potatoes, for 4 people
- 4 slices of sourdough bread, toasted (optional)
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