Beef in Designer Beer
In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer. But, like other once-hackneyed 1960s' recipes, I think it's now been neglected and there's a whole new generation now who probably haven't yet tasted it. For them, here is the latest version, the only difference being that we now have a vast range of beers with smart labels to choose from. Not sure which one to use? Do what I do and go for the prettiest label!
|2 lb (900 g) braising steak cut into 2 inch (5 cm) squares|
|15 fl oz (425 ml) designer beer|
|1 tablespoon olive oil|
|12 oz (350 g) onions, peeled and cut in quarters|
|2 garlic cloves, crushed|
|1 heaped tablespoon plain flour|
|a few fresh thyme sprigs|
|2 bay leaves|
|salt and freshly milled black pepper|
|For the croutons:|
|1 tablespoon olive oil|
|1 garlic clove, crushed|
|6 x 1 inch (2.5 cm) thick slices French bread cut slightly diagonally|
|6 level teaspoons wholegrain mustard|
|4 oz (110 g) grated Gruyère cheese|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a large, solid baking sheet and a large, wide, flameproof casserole.|
This recipe is taken from Delia Smith’s Winter Collection.
You can make the croutons well ahead of time and, to do this, pre-heat the oven to gas mark 4, 350°F (180°C).
Drizzle the olive oil on to the baking sheet, add the crushed garlic, then, using either your hands or a piece of kitchen paper, spread the oil and garlic all over the baking sheet.
Now place the bread slices on top of the oil, then turn them over so that both sides have been lightly coated with the oil.
Bake for 20-25 minutes till crisp and crunchy.
When you're ready to cook the beef, lower the oven temperature to gas mark 2, 300°F (150°C).
Take the flameproof casserole, place it over direct heat, then heat the oil until sizzling hot and fry the meat, 3 or 4 pieces at a time, until they turn a dark mahogany colour on all sides. Make sure you don't overcrowd the pan or they will create steam and never become brown.
As you brown the meat remove it to a plate then, when all the meat is ready, add the onions to the pan, still keeping the heat high. Toss them around until they become darkly tinged at the edges – this will take about 5 minutes.
After that add the crushed garlic, let that cook for about 30 seconds or so, then turn the heat down, return the meat to the casserole and sprinkle in the flour. Using a wooden spoon, stir until all the flour has been absorbed into the juices.
It will look rather stodgy and unpromising at this stage but not to worry – the long slow cooking will transform its appearance.
Now gradually stir in the beer and, when it's all in, let the whole thing gently come up to simmering point, and while that's happening add salt, freshly milled black pepper and the thyme and bay leaves. Then, just as it begins to bubble, put the lid on, transfer it to the centre shelf of the oven and leave it there for 2½ hours.
Don't be tempted to taste it now or halfway through the cooking as it does take 2½ hours for the beer to mellow and become a luscious sauce.
Just before you want to serve the beef, pre-heat the grill, spread the croutons with the mustard and sprinkle them with the grated Gruyère, then arrange them on top of the meat and pop the casserole under the grill until the cheese is bubbling.
Then serve straight away.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
A classic boeuf bourguignon, but made with cider instead of red wine. Although this is a frugal recipe, it's so good you could easily serve it when entertaining.
Get our your candles in Chianti bottles and step back to the 1960's with Delia's classic Boeuf Bourguignon.
A great recipe to make ahead, this one makes the best use of older birds which respond beautifully to braising with, in this case, a lovely rich Madeira sauce.
There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft. This recipe can be doubled
Most Popular recipes
Smash glass bowl
29 Nov 2015 14:53
29 Nov 2015 09:26
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Fan oven temperatures
29 Nov 2015 13:18
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15