Bouef Carbonade Louisianne Serves 4 ½ pound stew beef with good marbling cut into 2” pieces 12 small white onions 2 tablespoons superfine flour (aka Wondra) 1 tablespoon cayenne pepper 1 teaspoon dried thyme Neutral oil, or if you would like a stronger flavor use peanut oil 2 whole cloves 1 bay leaf 1 cup beef stock 2 cups white Belgian ale (but given that this is 1950 you can and maybe should substitute Dixie) Salt and pepper 4 cups cooked long grain white rice Tabasco or Crystal hot sauce for the table Peel your onions by your own preferred method (blanch if you like), you just want the end result to be little white onions. Set those aside. In a pie pan or other flat plate combine the flour with the cayenne and thyme. Dredge your beef in this mix. Heat your oil in a large, heavy casserole with a lid. Brown the floured meat on all sides and remove because at this point you might need to scoop out some oil/fat and discard. Now, add back the beef along with the onions, the cloves and bay leaf. Add the beef stock and the beer. Season with salt and pepper and bring this up to a simmer with the lid on but slightly askew. Simmer until tender. Meanwhile cook your rice. It will probably take at least an hour for your meat to become tender so taste from time to time. Once the meat is done spoon it out over individual plates of cooked rice. The juices will need to be reduced a bit further over high heat. Spoon it out and pass the Tabasco bottle
Posted on: Thu, 11 Jul 2013 16:26:57 +0000
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