Carbonade
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, simmering time 3 hours

A dish of salt beef cooked with onions, herbs, spices and lots of red wine. Serve this traditional Alpine recipe with lots of crusty bread.

Nutrition: per serving

Calories
494kcals
Fat
22.3g (9.8g saturated)
Protein
46.5g
Carbohydrates
10.2g (5g sugars)
Fibre
1.9g
Salt
0.9g
Calories
494kcals
Fat
22.3g (9.8g saturated)
Protein
46.5g
Carbohydrates
10.2g (5g sugars)
Fibre
1.9g
Salt
0.9g

Ingredients

  • Olive oil for frying
  • 1.2-1.4kg piece uncooked British salt beef or braising steak, cut into large pieces (see introduction)
  • 2 tbsp plain flour
  • 50g unsalted butter
  • 3 large onions, sliced
  • 500ml full-bodied Italian red wine
  • 500ml fresh beef stock
  • 3 cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 fresh thyme sprigs
  • Freshly grated nutmeg

Method

  1. Heat a little oil in a large non-stick frying pan. Dust the meat in the flour, then fry in batches until browned all over, adding a splash more oil if needed. Remove with a slotted spoon and set aside.
  2. Heat a little more oil in the pan and add the butter, onions and a good pinch of salt. Cook over a low heat for 15 minutes until softened and lightly golden. Return the beef to the pan and add the red wine, stock, cloves, bay leaves, cinnamon, thyme and a good grating of nutmeg, then season with salt and pepper.
  3. Bring to a simmer, then cover and cook over a low heat for about 3 hours until the meat is tender and falling apart. Serve with creamy polenta, if you like.

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