Ingredients
- 4 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 3 pounds round or chuck, cut into
- 1 " cubes
- 1/2 cup butter
- 6 large onions, sliced
- 1 garlic clove, halved
- 1 bay leaf
- 1/2 teaspoon fresh thyme
- 1/2 cup chopped celery leaves
- 1/4 cup chopped parsley
- 3 tablespoons brown sugar
- 2 1/2 cups beer
- 2 tablespoons cider or malt vinegar
Preparation
Step 1
Blend together the flour, salt, pepper, and paprika. Roll the meat cubes in this mixture until they are well coated. Melt the butter in a large heavy metal saucepan. Add the onions, and saute over medium heat until they are softened and tender.
Be careful not to brown them. Remove the onions from the pan with a perforated spoon,pressing out as much fat as possible.
Place the same pan over high heat, and sear the cubes of meat, a few at a time. This operation will give color to the finished carbonnade. Return the onions and meat to the pan, and set it over low heat. Tie together in a square of cheesecloth, the garlic, bay leaf, thyme, and celery leaves.
Add to the meat, sprinkle parsley on top, and add the sugar and beer. Bring to a simmer, while stirring, then cover tightly and poach over low heat until the meat is tender, about 1 1/2 hours. Discard the bouquet garni.
Add the vinegar. Simmer for 5 minutes.
Serve with a dish of boiled potatoes and a beet salad or pickled beets.
Makes about 6 servings.