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I make Tasunkawitko's carbonade flamande

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Topic: I make Tasunkawitko's carbonade flamande
    Posted: 05 January 2012 at 15:52
Wow! Boy oh boy if you folks have not tried this recipe you are really cheating yourselves out of a great meal.

I won't go into great detail about the history of the dish, Ron did that much better than I could hope to...I'll just document my cook today and the very slight differences in technique that I used for my convenience.

Started off by slicing 5 medium onions quite thickly and caramelizing them in 2 tbsp olive oil and 2 tbsp butter with some kosher salt.

Once I got just a bit of caramelization going I moved half the onions to the dutch oven and reserved the rest while I got busy browning the beef.

The beef was browned in 4 batches over medium high heat and then transferred to the dutch oven as well.

Once the beef was browned, I sprinkled he flour over it in the Dutch oven and deglazed the skillet with white balsamic vinegar, and reduced it by about 1/2.

Then I added the spices and beer to the skillet and brought it all to a boil before I poured it over the beef. Topped with the remaining onions and popped it into the oven. My batch of carbonade flamande was done about 45 minutes sooner than called for, simply because I bought stew beef already cut up and it was in smaller pieces.

I can scarcely express my delight at the outcome of this dish....Mrs Hoser approved most enthusiastcally and we enjoyed a true feast.

I already have plans for the next batch I will be full of massive chunks of mushrooms and served over wide egg noodles ....a simple play on a beef stroganoff  but with much deeper flavors.

Thanks Ron for posting a recipe I will use for the rest of my life!
Go with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2012 at 15:58
oh, lordy, dave! very, nice job on this! i am very glad you tried this and am impressed with the results!

for those interested, here's a link to the complete history and recipe:

it really is some good stuff, isn't it, dave? i can't put my finger exactly on it, but the combination of the onions, beef and beer, with the piquant balsamic providing an accent and even the humble salt and pepper doing their part, is impossible to beat ~ and adding mushrooms is a definite treat - i've done it a couple of times and love the results!

this has become hands-down my favourite dish to make, and that's saying a lot because i like to make a lot of them. what i really like is how, for so many other dishes i make involving braising, the techniques and methods used here, when adapted for different recipes, can help make those good dishes even better!
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