2 lb (900 g) braising or chuck steak
1 oz (25 g) lard
2 onions, peeled and sliced
1 garlic clove, peeled and crushed
4 oz (125 g) streaky bacon, derinded and sliced into 1/2 inch (1 cm) pieces
2 tbsps flour
15 fl oz (450 ml) pale ale
1 tsp sugar
bay leaf
1 tbsp red wine vinegar
1 oz (25 g) lard
2 onions, peeled and sliced
1 garlic clove, peeled and crushed
4 oz (125 g) streaky bacon, derinded and sliced into 1/2 inch (1 cm) pieces
2 tbsps flour
15 fl oz (450 ml) pale ale
1 tsp sugar
bay leaf
1 tbsp red wine vinegar
method
1. Trim meat and cut into 1 inch (2.5 cm) cubes.
2. Melt lard in a flameproof casserole and fry meat a little at a time until browned, set aside.
3. Gently fry onion, garlic and bacon for about 10 minutes until beginning to brown, then stir in flour and cook for 2 minutes.
Gradually add beer, stirring constantly to make a smooth sauce.
4. Bring to boil and add meat, sugar, bay leaf, vinegar and seasoning.
5. Cover and cook in a slow oven Mark 2 (150°C) 300°F) for 2 hours. Serve the carbonade with fresh noodles and salad.
2. Melt lard in a flameproof casserole and fry meat a little at a time until browned, set aside.
3. Gently fry onion, garlic and bacon for about 10 minutes until beginning to brown, then stir in flour and cook for 2 minutes.
Gradually add beer, stirring constantly to make a smooth sauce.
4. Bring to boil and add meat, sugar, bay leaf, vinegar and seasoning.
5. Cover and cook in a slow oven Mark 2 (150°C) 300°F) for 2 hours. Serve the carbonade with fresh noodles and salad.
serving amount
serves 6
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