Photo: Lily Banse
Beer-Braised Beef Shoulder with Gingerbread (Carbonnade à la Flamande) Recipe
16 ingredients
Makes 8 to 10 servings
openrecipes
A classic carbonnade is made from slowly cooked beef and onions stewed in good Belgian beer. This version doesn't drift too far from that, though I do like to...
Estimated Nutrition (whole recipe, rough)
684
Calories
50g
Protein
33g
Fat
39g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pounds boneless beef shoulder, trimmed of all fat
- Coarse sea salt or kosher salt and freshly ground black pepper
- 2 cups crème fraîche or sour cream
- 2 tablespoons extra-virgin olive oil
- 1/2 pound slab bacon, diced
- 3 medium onions, peeled, halved, and sliced
- 2 garlic cloves, peeled and thinly sliced
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon crushed black pepper
- 4 (11.2-ounce) bottles Chimay beer or other Belgian-style beer
- 1/4 cup Dijon mustard
- 2 tablespoons orange marmalade (optional)
- 1 cup gingerbread cut into 1/2-inch cubes or 3/4 cup gingersnap crumbs
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh flat-leaf parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes