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| Carbonnade de Boeuf
2 pounds of rump roast, cut into slices 1/2"x 4"x2"
1/2 cup of cooking oil
2 pounds of yellow onions, sliced
salt to taste
freshly ground pepper
2 medium cloves garlic, mashed
2/3 cup of beef stock
1 bottle of beer
11 tablespoon of brown sugar
1 herb bouquet ( parsley, bay leaf, thyme)
2 tablespoons of cornstarch
2 tablespoons of vinegar |
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Pat beef slices dry with absorbent paper. Brown quickly on both sides in the oil in a 4 - 5 quart casserole. Remove meat as it browns. Put onions into the casserole, adding more oil if necessary. Reduce the heat and brown the onions, lightly, stirring occasionally. Remove onions. Season with salt and pepper and stir in the garlic. Place half the beef slices in the bottom of the casserole, season with salt and pepper and cover with half the onions. Add the remaining beef slices and cover with remaining onions. Pour stock and beer over. Stir in the sugar. Poke the herb bouquet down into the beef slices. Cover casserole and bake in 325ºF. oven for 2 1/2 hours or until meat is fork tender. Remove herb bouquet. Mix cornstarch with vinegar and stir into the gravy to thicken it. Adjust seasonings. Serves 6
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