Beef Carbonnade is a rich and savory Belgian classic that blends tender beef short ribs with aromatic vegetables, herbs, and a touch of beer for a robust flavor that’s simply unforgettable. Perfect for cozy evenings, this dish will transport your taste buds to a world of deep umami and comforting warmth.
Why You’ll Love This Recipe
- Hearty Comfort: With its tender meat and aromatic sauce, Beef Carbonnade is the ultimate comfort food, perfect for chilly nights.
- Flavor Explosion: The rich blend of beef, beer, and herbs creates a deep, savory dish that’s a true culinary delight.
- Simple Elegance: Despite its complex flavor, this dish is surprisingly easy to prepare, making it a go-to for dinner parties or weeknight family meals.
- Versatile Pairings: Its robust flavors pair beautifully with a variety of sides, from mashed potatoes to crusty bread.
Ingredients You’ll Need
Creating Beef Carbonnade is all about choosing quality ingredients that bring out a full-bodied flavor. Each element, from the beef short ribs to the beer, plays its part in creating a dish that’s both timeless and tantalizing.
- Beef short ribs: These juicy cuts become incredibly tender, soaking up all the flavors.
- Olive oil: Helps in browning the meat, which builds the flavor base.
- Plain flour: Used to coat the ribs, giving a slight thickness to the dish.
- Diced carrot and sliced onions: Essential for sweetness and depth.
- Button mushrooms: Add earthiness and texture.
- Speck: A smokey accent, though bacon works well too.
- Tomato paste and crushed garlic: For a savory boost.
- Wholegrain mustard, thyme, and rosemary: Deliver aromatic notes that enhance the richness.
- Beer: Lends a unique depth; choose a lager or your favorite.
- Beef stock: Combines with the beer to make a luscious sauce.
- Salt & pepper: Essential for seasoning to taste.
Variations
Don’t hesitate to make this Beef Carbonnade your own. With a few tweaks and substitutions, it can easily suit various taste preferences or dietary needs. It’s adaptable and forgiving, much like a cherished old sweater!
- Vegetarian Twist: Swap beef with hearty vegetables or meat substitutes for a plant-based version.
- Spicy Kick: Add a little chili powder or fresh jalapeños for those who enjoy heat.
- Different Brews: Experiment with different beers; stout adds richness, while a wheat beer brings a lighter note.
How to Make Beef Carbonnade
Step 1: Preparing the Ribs
Begin by cutting your beef short ribs into individual pieces and dust them lightly with flour. This step not only helps in browning the meat but also contributes to the sauce’s rich, velvety texture.
Step 2: Browning and Building Flavor
Heat olive oil in a large flameproof casserole or Dutch oven. Brown the ribs in batches to achieve a deep, luscious color—this is where you’re building those unforgettable flavors. Remove the ribs and sauté the veggies with speck, tomato paste, and garlic to further enhance the base.
Step 3: Simmering to Perfection
Deglaze the pot with your beer of choice, scraping up those lovely browned bits. Add the herbs and mustard, then return the ribs (along with any collected juices) to the pot. Cover with beef stock and let the whole symphony simmer in the oven until the meat is tender enough to fall off the bone.
Pro Tips for Making Beef Carbonnade
- Optimal Browning: Ensure your ribs get a nice sear. This is key to developing the dish’s deep flavor profile.
- Beer Selection: Choose a beer you love, as its flavor becomes prominent. A lager keeps things classic, but a craft beer can add intrigue.
- Adjusting Thickness: If you want a thicker sauce, remove the meat after cooking and simmer the sauce on the stovetop to reduce.
- Herb Freshness: Fresh herbs are best for their vibrant flavor, but dried can be used in a pinch. Adjust quantities accordingly.
How to Serve Beef Carbonnade
Garnishes
Consider garnishing your Beef Carbonnade with freshly chopped parsley for a touch of color and a hint of fresh flavor. A squeeze of lemon can also brighten up the dish, adding a surprising zest.
Side Dishes
Pair this hearty dish with creamy mashed potatoes or a slice of rustic bread to soak up the rich sauce. For a lighter option, a simple green salad with a vinaigrette helps balance the meal.
Creative Ways to Present
Serve your Beef Carbonnade in a large, rustic bowl to emphasize the comfort and warmth of the dish. For an elegant touch, present it on a platter surrounded by colorful vegetables or even in individual casseroles for a chic, tavern-inspired experience.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld over time, making for an even more delightful next-day dish.
Freezing
Beef Carbonnade freezes wonderfully. Place in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating for the best texture and taste.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of beef stock if needed to restore its lusciousness. Alternatively, warm it in the oven covered with foil to retain moisture.
FAQs
-
Can I use a different cut of beef for Beef Carbonnade?
Absolutely! While short ribs are traditional, you can use chuck roast or brisket as delicious alternatives that also tenderize well over a long cook time.
-
Is there a non-alcoholic substitute for beer?
You can substitute the beer with beef broth or a non-alcoholic malt beverage to maintain the rich, flavorful base.
-
Can Beef Carbonnade be cooked in a slow cooker?
Yes, sear the meat and veggies before transferring everything to a slow cooker. Cook on low for 6-8 hours until tender.
-
Do I need to use both fresh and dried herbs?
Using fresh herbs elevates the dish’s flavor, but dried herbs can work in a pinch, so feel free to use what’s on hand.
Final Thoughts
Beef Carbonnade is more than just a meal; it’s an experience that brings warmth to your table and offers a touch of European elegance. Invite your senses to delight in this culinary journey, and I promise, it’ll be a new favorite. Enjoy!
Print
Red Wine Braised Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Stew
- Method: Baking
- Cuisine: Belgian
Description
Beef Carbonnade is a hearty and flavorful Belgian-inspired stew featuring tender beef short ribs braised in beer with vegetables, herbs, and savory seasonings. This dish offers rich, comforting flavors with a tender texture, perfect for a satisfying dinner that develops deep, complex tastes through slow oven braising.
Ingredients
Meat and Flour
- 1.5 kg beef short ribs – trimmed (see notes)
- 1/4 cup plain/all purpose flour
Vegetables and Aromatics
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms, whole if small or thickly sliced
- 150 g speck, diced
- 2 garlic cloves, crushed
Sauces and Seasonings
- 2 tablespoons tomato paste
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary, finely chopped
Liquids and Fats
- 2 tablespoons olive oil
- 350 ml beer
- 500 ml beef stock
Additional Seasonings
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 160°C (320°F). Ensure your oven is at the right temperature for slow braising.
- Prepare beef: Cut the beef into individual ribs if they are still whole. Dredge the ribs in the plain all-purpose flour, coating them evenly for browning and thickening the sauce.
- Brown the meat: Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. Fry the ribs in batches, turning until they are well browned all over. Add more oil if necessary. Remove browned ribs and set aside.
- Sauté vegetables and speck: In the same pot, add the diced carrot, sliced onions, mushrooms, and diced speck. Fry until the vegetables begin to soften and develop some color.
- Cook garlic and tomato paste: Add the crushed garlic cloves and tomato paste to the vegetable mixture. Cook for about 30 seconds until fragrant, stirring frequently.
- Deglaze with beer: Pour in the beer, scraping the bottom of the pot to loosen any flavorful browned bits. Bring to a simmer and let it reduce slightly.
- Add seasonings: Stir in the wholegrain mustard, fresh thyme leaves, and chopped rosemary. Mix well, scraping any remaining flavorful bits from the base of the pot.
- Add beef stock and return ribs: Pour in the beef stock. Return the browned ribs to the pot along with any juices. Ensure the meat is partially submerged in the liquid.
- Braise in oven: Cover the pot with a lid and transfer to the preheated oven. Cook for approximately 2 hours, or until the beef is tender and falling off the bone. Check occasionally and add more stock or water if needed.
- Finish and serve: Taste and season with salt and pepper as desired. If the sauce needs thickening, remove the ribs once cooked and simmer the sauce on the stovetop until it reaches the preferred consistency. Serve hot with your choice of side.
Notes
- Colorful browning of the ribs adds flavor; don’t shy away from a good sear.
- The weight of the ribs includes the bones, which add richness to the dish.
- You can substitute bacon for speck for a different smoky flavor.
- Use any lager or preferred beer; darker beers will give a richer taste.
- If the beef isn’t tender after 2 hours, cook for an additional 30 minutes.
- For a thicker sauce, simmer off excess liquid after removing the ribs.
Nutrition
- Serving Size: 1 bowl (~350g)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 125 mg
