Boeuf à la Flamande
I was looking for this recipe (aka Carbonnades à la Flamande), reminded of it by something I read in Scott Feldstein’s blog. At last I’ve found it, in Myra Waldo’s Beer and Good Food, an excellent little cookbook:
4 lbs beef (brisket, eye round, chuck)
4 cups sliced onions
4 Tbsp butter
1 Tbsp flour
2 cups (16 oz) beer
1 Tbsp vinegar
2 tsp salt
1/2 tsp pepper
1 tsp sugar
2 bay leaves
1/2 tsp thyme
3 Tbsp minced parsley
Buy first-cut brisket or have the other types cut 1 inch thick. Cut into 12 pieces.
Use a Dutch oven or heavy saucepan and brown the onions in the butter. Remove the onions and brown the meat in the remaining butter. Sprinkle with the flour. Add everything else (the onions, beer, vinegar, salt, pepper, sugar, bay leaves, thyme, and parsley). Cover and cook over low heat 3 hours, or until meat is very tender.
Serves 6-8.
This is extremely tasty and an old standby. Absolutely wonderful on a cold day. It occurs to me now that after adding all the ingredients, the dish could be cooked in the oven (200ºF or 8-10 hours or 300ºF for 4-5 hours) as in a slow cooker.
