Foodie Thursday: Carbonnade of Beef with Beer

by Fiona & Will Beckett from An Appetite for Ale (CAMRA Books)

Serves 6

Prep time 20 mins

Cooking time 2hrs 45mins

Ingredients

1.25kg leg of beef

3 tbsp plain flour, seasoned with sea salt & freshly ground black pepper

3-4 tbsp sunflower or vegetable oil

25g butter

450g onions, peeled & sliced

1 tsp finely chopped fresh thyme or a pinch of dried thyme

1 bay leaf

250ml beef stock

330ml Orval or other dark Trappist beer Nigel used Mikkeller Arh Hvad

1 tbsp Demerara or brown sugar

1 tbsp cider vinegar

sea salt & freshly ground black pepper to taste

Method

1. Remove any excess fat & connective tissue from the meat, pat dry & cut into generous cubes. Put the flour in a shallow dish & season with salt & pepper.

2. Toss the meat in the flour, shaking off any excess. Heat 2 tbsp of oil in a large frying pan & fry the meat in batches until well browned, transferring it to a casserole as you finish each batch. Add extra oil if needed.

3. Once the meat is browned, melt the butter in the pan, add the onions, stir well & cook over a moderate heat until beginning to brown (about 10 mins). Stir in the thyme & bay leaf, tip the onions onto the meat & stir well. Add the beef stock & Orval to the casserole, stir, bring to the boil, then half-cover the pan & simmer very slowly for about 2½ hrs until the meat is completely tender.

4. Stir in the sugar & vinegar & cook for another 5 mins. Season to taste with salt & black pepper & serve with baked or boiled potatoes.