Ragoût de boeuf à la carbonade et à la bière

 


  • 1,2 kilo (2,65 lbs) slow-cooking cuts beef boneless, cut into large chunks (chuck, shoulder or shin)
  • 2 onions
  • 75 cl amber beer not too bitter
  • 6 slices gingerbread see the recipe
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar
  • 50 gr (0,11 lbs)butter
  • 2 tablespoons flour

Peel onions and thinly slice them.

Put flour in a plate. Coat meat on each side the meat. Tap to remove the excess flour, we just want a thin layer.

Spread Dijon mustard on the slices of gingerbread.

COOK

In a large casserole, heat butter.

Fry meat for a few minutes on each side, until brown.

Add the chopped onions and sugar, combine.

Pour beer in, up to the height of meat.

Arrange gingerbread with mustard slices on top.

Cook for 3 hours over low - medium heat, stirring occasionally.

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