Carbonnade de boeuf flamande

Yield: 1 Servings

Measure Ingredient
1.00 \N Beef; for braising
1.00 \N Meat jelly
1.00 \N Onion; chopped
1.00 \N Whole onion
1.00 \N Bottle brown beer
2.00 \N Cloves
2.00 \N Bay leaves
1.00 pint Stock
1.00 slice Bread
1.00 ounce Plain chocolate
1.00 ounce Flour
2.00 tablespoon Red wine vinegar
1.00 \N Knob of dripping
5.00 large Potatoes
2.00 tablespoon Brown sugar
1.00 \N Black pepper
2.00 tablespoon Chopped parsley

Heat a frying pan until very hot and add the dripping. Add the meat, season with black pepper and allow the meat to seal. Remove the meat from the pan.

Sprinkle the brown sugar into the frying pan. Put the frying pan back on the heat and add 2 tablespoons of dripping and the onions. Allow to caramelise.

Stud the whole onion with two bay leaves and pierce with the cloves.

Heat up a big casserole dish and add the meat jelly. Add the caramelised onion, sprinkle in the flour and allow it to thicken.

Cook the flour out completely.

Place the meat into the casserole dish with the flour mixture. Add the ale and beef stock.

Next break up the bread and place it in the casserole dish along with the vinegar and the onion with cloves. Place into an oven at 360C/gas 4 for 2 hours to allow it to cook slowly.

After one hour, place the potatoes on top of the meat, brushing the tops with oil and seasoning with salt. Place the dish back in the oven for a further hour. Just before you serve, you can place the dish under a grill to brown the potatoes.

Serve both the meat and potatoes in a separate dish. Take the chocolate, broken up into pieces and stir into the sauce. Ladle the sauce over the meat and potatoes. Garnish with chopped parsley and serve.

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