Beef Carbonnade is a comforting and richly flavored dish that promises to warm your heart as much as your stomach. This classic dish, originating from the picturesque regions of Belgium and France, infuses tender beef short ribs with the deep, robust flavors of beer, aromatic herbs, and hearty vegetables. It’s one of those meals that makes you embrace the slow cooking process because the results are absolutely worth every savory bite.
Why You’ll Love This Recipe
- Incredible Depth of Flavor: The mix of herbs, robust beer, and succulent beef makes each bite a savory delight.
- Easy to Prepare: Despite its impressive taste, this dish requires simple steps and common ingredients.
- Perfect for Cozy Gatherings: This dish is ideal for sharing with loved ones, making any meal feel like a special occasion.
- Versatile Ingredients: Many components can be adjusted to suit what’s on hand, making it a flexible kitchen go-to.
Ingredients You’ll Need
This Beef Carbonnade recipe calls for a simple yet perfectly balanced list of ingredients that ensure every component adds to the luxurious taste. From the aromatic herbs to the hearty veggies, each element has its role in making this dish unforgettable.
- Beef Short Ribs: The star of the show, providing tender, fall-off-the-bone meat that’s rich in flavor.
- Olive Oil: Essential for browning the beef, which adds depth and color to the dish.
- Button Mushrooms: Add a subtle earthiness that complements the rich sauce.
- Speck: This gives a smoky flavor, though bacon can easily substitute if needed.
- Tomato Paste: Introduces a hint of acidity to balance the richness of the dish.
- Wholegrain Mustard: Adds a zesty punch that brightens the robust sauce.
- Beef Stock: A critical component for transforming our mixture into a luscious, flavorful sauce.
- Herbs (Thyme and Rosemary): These aromatic elements add herbal notes, enhancing every bite.
Variations
The beauty of Beef Carbonnade is in its adaptability. A few changes can tailor this hearty dish to your preference or dietary requirements, allowing for an extra dimension of personalization.
- Lager Variance: Experiment with different types of beer such as stout or ale to alter the dish’s flavor profile.
- Vegetable Excursion: Feel free to add more veggies like parsnips or sweet potatoes for extra bulk and a twist.
- Herb Swap: Incorporate herbs like bay leaves for a fragrant twist without detracting from the classic taste.
How to Make Beef Carbonnade
Step 1: Preparation Time
Begin by preheating your oven to 160°C (320°F). Trim the beef short ribs, cut them into individual pieces, and dust them with flour. This simple prep plays a significant role in achieving a beautifully browned crust on your beef.
Step 2: Browning the Beef
In a large flameproof casserole or Dutch oven, heat up the olive oil over medium-high heat. Sear the beef ribs in batches until they achieve a rich brown color on all sides. This initial browning is key for developing deep flavors. Remove and set aside.
Step 3: Building the Flavor Base
Add diced carrot, sliced onions, mushrooms, and speck to the same pot. Cook until the veggies start to soften. Stir in the tomato paste, garlic, mustard, thyme, and rosemary. This stage layers incredible flavors throughout the dish.
Step 4: Simmer and Bake
Add beef stock and reintroduce the beef ribs to the pot, including any juices left on the plate. Bring to a gentle simmer before covering and placing in the oven. Bake for about 2 hours, until tender and flavorful, seasoning with salt and pepper as desired.
Pro Tips for Making Beef Carbonnade
- Get the Right Brown: Make sure to brown the ribs thoroughly; it enhances the flavor dramatically and creates a rich base for the sauce.
- Monitor Your Herbs: Fresh herbs are fantastic, but if you’re using dried, remember they have a more concentrated flavor.
- The Lager Choice: Although lager is recommended, feel free to experiment with other beers for a unique flavor twist.
- Perfecting the Sauce: If the sauce is too thin, remove ribs and simmer the sauce longer until it thickens to your liking.
How to Serve Beef Carbonnade
Garnishes
Top your Beef Carbonnade with fresh chopped parsley or a sprinkle of extra thyme. These simple garnishes not only enhance the dish’s visual appeal but also provide a burst of freshness that cuts through the richness.
Side Dishes
Consider pairing this dish with crusty bread to soak up all that delicious sauce, or serve it alongside creamy mashed potatoes or a spring salad for a contrast in texture.
Creative Ways to Present
For a creative touch, serve Beef Carbonnade in individual bowls atop a bed of buttery noodles, garnished with fresh herbs for a restaurant-style presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Carbonnade can be stored in an airtight container in the refrigerator for up to 4 days. With time, the flavors will meld, making each reheated serving even more delightful.
Freezing
To freeze, allow the dish to cool completely, transfer it into freezer-safe containers, then store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently over low heat on the stovetop, adding a splash of water or stock if the sauce is too thick, until it’s warmed through. Avoid high heat to prevent the meat from drying out.
FAQs
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Can I use a different type of meat for Beef Carbonnade?
Absolutely! While beef short ribs are traditional, you could also try using boneless beef chuck or shin for equally tender results.
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What can I substitute for speck if it’s unavailable?
Bacon or pancetta are excellent substitutes for speck and offer a similar smoky flavor that helps build the dish’s depth.
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Can I make Beef Carbonnade without alcohol?
Yes, substitute the beer with extra beef stock and a little splash of apple cider vinegar to maintain the depth of flavor.
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How do I know when the beef is tender enough?
Test a piece by pulling it with a fork; it should come apart easily. If it resists, give it a little more baking time.
Final Thoughts
If you’re a fan of slow-cooked wonders, you’ll adore this Beef Carbonnade. It’s a dish that transforms simple ingredients into something extraordinary, and I can’t wait for you to try it. Embrace the journey of creating this hearty, flavorful masterpiece, and don’t forget to share it with those you love.
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Beef Carbonnade Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Stew
- Method: Baking
- Cuisine: Dutch
Description
Beef Carbonnade is a hearty and flavorful Dutch-style beef stew cooked slowly in the oven. Tender beef short ribs are browned and simmered with vegetables, herbs, and rich beef stock, resulting in a savory dish perfect for comforting family dinners or special occasions.
Ingredients
Meat and Vegetables
- 1.5 kg beef short ribs, trimmed (about 3.3 lbs)
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms, whole if small or thickly sliced
- 150 g speck, diced
Pantry & Seasonings
- 2 tablespoons olive oil
- 1/4 cup plain/all-purpose flour
- 2 tablespoons tomato paste
- 2 fresh garlic cloves, crushed
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper to taste
Liquids & Herbs
- 500 ml beef stock (about 2 cups)
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F). This sets the perfect temperature for slow braising the beef until tender.
- Prepare Beef: Cut the beef into individual ribs if necessary, then dust them evenly with the plain flour, which will help thicken the sauce later.
- Brown Ribs: Heat 1 tablespoon of olive oil in a large flameproof casserole or Dutch oven over medium-high heat. Fry the ribs in batches until they are well browned on all sides, adding extra oil if needed. Once browned, remove the ribs and set aside.
- Sauté Vegetables and Speck: In the same pot, add carrot, onions, mushrooms, and speck. Cook until the vegetables begin to soften and develop some color, about 5-7 minutes.
- Add Tomato Paste and Garlic: Stir in the tomato paste and crushed garlic cloves, cooking for 30 seconds to bring out their flavors.
- Add Mustard and Herbs: Mix in the wholegrain mustard, fresh thyme, and rosemary. Stir well, scraping any flavorful bits from the bottom of the pot to deglaze it.
- Pour in Beef Stock and Return Ribs: Add the beef stock to the pot, then return the browned ribs with their juices. Bring the mixture to a gentle simmer.
- Bake the Stew: Cover the pot with a lid and transfer it to the preheated oven. Let it braise for 2 hours, or until the beef is very tender. If necessary, cook an additional 30 minutes for extra tenderness.
- Finish and Serve: Taste and adjust salt and pepper. If you prefer a thicker sauce, remove the ribs and simmer the sauce uncovered on the stovetop until slightly reduced. Serve hot, garnished with fresh herbs if desired.
Notes
- Good browning of the meat enhances flavor; don’t skip this step.
- The 1.5kg weight includes bones; the meat yield will be less.
- You can substitute bacon for speck for a different smoky flavor.
- Beer, such as lager, can be used instead of beef stock for added depth.
- If the meat isn’t tender after 2 hours, cook for an additional 30 minutes.
- To thicken the sauce, simmer it on the stove after removing the ribs.
Nutrition
- Serving Size: 1 slice or 1/4 of dish
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
