Recipes

Carbonnade of Beef

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Brasied Lamb Steaks in Osso Bucco style

 

Ingredients for one serving:

  • 150g Lean beef braising steak (chuck steak) approx 2 -3 cm thick
  • Flour - white to coat steak
  • 12g Dripping or Oil
  • 100g Sliced Onions
  • 125ml Beer (brown or bitter)
  • 5g Castor Oil
  • 12g Castor Sugar
  • 12g Tomato Puree
  • 250ml Brown stock
  • 20g Butter

Method

  1. Season steak with salt and pepper and pass through the flour
  2. Quickly colour on both sides in hot fat and place in casserole
  3. Fry the onions to a light brown colour slowly adding butter if necessary. Add to the meat.
  4. Add the beer, sugar and tomato puree and sufficient brown stock to cover the meat.
  5. Cover with a tight fitting lid and simmer gently in a moderate oven at 150 -200° c (Reg .2-4 300 -400°F) until the meat is tender, for approximately 1 -1 1/2 hours.
  6. Skim, correct the seasoning and serve.

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