Are you a fan of the boeuf bourguignon? Then you have to try this Northern France Beef Carbonnade, a slow-cooked beef with caramelized onions, fresh herbs and dark Belgian beer (instead of red wine), and what a difference that makes. It gives the dish a whole new spin, you may love this one even more.
Northern France Beef Carbonnade is a hearty French classic that will warm your soul. This wonderful dish combines tender beef, rich beer, and aromatic herbs to create a comforting meal that’s perfect for sharing. Originating from the northern regions of France, this carbonnade showcases the rich culinary traditions of the area. As the beef slowly braises, it absorbs all the flavors, resulting in a dish that is both satisfying and deeply flavorful.
If you’ve never experienced Northern France Beef Carbonnade, you are in for a treat. Each bite of the tender beef reveals the aromatic notes of onions and beer, making it an unforgettable experience. This recipe is not just a meal; it’s an opportunity to bring the taste of French comfort food into your home. Whether served on a cold winter night or during a special gathering, this dish will surely impress your guests.
Discovering Northern France Beef Carbonnade is not just about the ingredients but also about the tradition behind it. Be prepared to embrace the enticing aromas that will fill your kitchen as you cook. This dish invites you to sit back, relax, and enjoy the simple pleasures of life. With its incredible depth of flavor and simple preparation, it’s easy to see why it’s a beloved dish in French cuisine.
Why You’ll Love This Recipe
Northern France Beef Carbonnade is more than just a meal; it’s an experience that brings people together. Here are some reasons why you’ll absolutely love this recipe:
Hearty and Satisfying: The tenderness of the beef combined with the rich sauce creates a filling dish perfect for any occasion.
Culinary Adventure: Cooking with beer and traditional French spices introduces new flavors that will excite your taste buds.
Simple Ingredients: Most of the ingredients are common staples that you may already have in your kitchen.
Flexibility: You can adapt this recipe to suit your taste, whether you prefer a richer sauce or added vegetables.
Great for Meal Prep: This dish tastes even better the next day, making it perfect for leftovers or batch cooking.
Perfect for Gathering: Northern France Beef Carbonnade is a crowd-pleaser, making it an ideal dish for family gatherings or dinner parties.
This hearty dish is perfect for those chilly evenings when you want something comforting. You will love how the flavors meld together, making every bite a celebration of French cuisine!
Ingredients:
- 2.25 lbs. (1 kg) chuck steak (or any cuts of beef suited to slow cooking)
- 4 onions (finely sliced)
- 1 tbsp butter
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 1 tbsp flour (toasted)
- 1 tbsp capers
- 4 tbsp mixed herbs (eg. parsley, chives, tarragon, chervil)
- 13.5 Fl oz (400 ml) Belgian dark ale (I used Chimay Grande Reserve)
- tbsp of oil for frying meat
- Bay leaf
- A few sprigs of thyme
- Salt and pepper to season
- Some extra water to top up – as shown on video
Instructions:
- Preheat the oven to 150 °C (300 °F).
- Cut the beef into thin steaks of about 2 cm (½ inch) thicknesses and season them with salt. Thinly slice the onions and finely chop the herbs.
- Bring an oven proof pot or Dutch oven with a tablespoon of oil (I used grapeseed oil) to high heat, then sear the meat to a dark brown color on each side. Do this in stages to avoid overcrowding the pot. When done transfer the meat to a tray and cover with foil.
- Add a tablespoon of butter to the pot and cook the onion slices (make sure the heat is not too high) for at least 15 minutes, stirring from time to time. The onions need to be almost caramelized. Once cooked, set them aside in a bowl.
- Return the meat to the pan, sprinkle the toasted flour over and mix all the pieces of meat together. Then transfer to the tray you used earlier.
- Now layer the ingredients in the pot. Start with a layer of meat followed by a layer of onions and a layer of herbs. Repeat the process with the rest of the meat, onions and herbs.
- Pour the vinegar over the meat, followed by the sugar, thyme, bay leaf and finish with a sprinkle of salt and pepper. Pour the beer into the pot followed by the meat juices remaining in the tray on which the slices were reserved after browning. Finish off by adding water until the liquid just about covers the ingredients.
- Place the lid on the pot and put it in the oven. Cook for 3 hours until the meat falls apart.
- When the meat is cooked, remove the thyme sprigs and bay leaf and serve. Each portion should have a sprinkle of freshly chopped herbs and a few capers.
- You can pair this dish with a side of potatoes or pasta. If you want to do it the Belgium way, serve with French fries and a glass of the beer you used to cook the meat.
How to Serve
Serving Northern France Beef Carbonnade can enhance the overall dining experience. Here are some serving suggestions:
- Ideal Accompaniments: Serve with crusty bread, mashed potatoes, or egg noodles to soak up the rich sauce.
- Garnish: Sprinkle fresh parsley on top for a pop of color and added flavor.
- Wine Pairing: Pair with a glass of the same beer used in cooking or a hearty red wine for a complete experience.
- Dinner Parties: Make sure to set a lovely table, as this dish is perfect for shared meals with family and friends.
- Leftovers: If you have leftovers, they can be stored in the refrigerator and enjoyed the next day, where the flavors will have improved even more.
- With these tips in hand, you’re ready to prepare and serve Northern France Beef Carbonnade. This recipe is sure to become a favorite in your home, bringing warmth and comfort to your table! Enjoy this wonderful journey into the heart of French cuisine, and Bon Appétit!
Additional Tips
- Use Quality Beer: The flavor of your Northern France Beef Carbonnade will greatly depend on the quality of beer. Choose a dark, rich beer for the best results.
- Sear the Beef Thoroughly: Browning the beef adds depth to the dish. Don’t rush this step; a good sear creates a flavorful base.
- Let It Rest: After cooking, let the dish sit covered for a few minutes. This allows the flavors to meld, enhancing the taste.
- Adjust the Sweetness: Depending on your preference, you can modify the brown sugar quantity for a sweeter or more savory flavor profile.
- Serve with Traditional Sides: Authentic accompaniments, such as crispy French fries or Belgian style frites, elevate the meal experience.
Recipe Variation
- You can easily put your own twist on Northern France Beef Carbonnade. Here are a few ideas:
- Vegetable Additions: Include root vegetables like carrots or potatoes for added nutrition and heartiness.
- Spicy Twist: Add a pinch of cayenne pepper or a splash of hot sauce for a kick of heat.
- Different Meat: Substitute beef with lamb, pork, or even chicken for a new flavor experience.
- Herb Swap: Experiment with herbs; rosemary or sage can provide uniquely flavorful variations.
- Beer Alternatives: If you prefer not to use beer, a mixture of beef broth, apple cider vinegar, and a touch of Worcestershire sauce can work well.
Freezing and Storage
- Storage: Northern France Beef Carbonnade can be stored in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
- Freezing: This dish is perfect for freezing. Place it in a freezer-safe container and it will last for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm it on the stove or in the oven.
Special Equipment
To make Northern France Beef Carbonnade, you will need a few essential tools:
- Dutch Oven: Ideal for browning meat and slow cooking the dish to perfection.
- Wooden Spoon: Useful for stirring and deglazing the pot.
- Sharp Knife: For slicing the beef and vegetables with ease.
- Cutting Board: A sturdy surface for your ingredient preparation.
Frequently Asked Questions
→ How long can I simmer the dish?
You can simmer it for up to 3 hours for the most tender results. Just make sure it doesn’t boil vigorously.
→ Can I use a slow cooker?
Yes, you can adapt this recipe for a slow cooker, cooking it on low for 6-8 hours.
→ What if I don’t have dark beer?
If dark beer is unavailable, you can use a hearty ale or lager, though the flavor will vary slightly.
→ Is there a non-alcoholic version?
Absolutely! Substitute the beer with additional beef broth and a splash of vinegar for a similar depth of flavor.
→ Can I double the recipe?
Yes, this recipe can easily be doubled. Just ensure your pot has enough capacity and adjust cooking time if necessary.
Conclusion
Northern France Beef Carbonnade is more than just a meal; it’s a celebration of comfort food that brings people together. With its tender beef and rich flavors, this dish encapsulates the warmth of French cuisine. Whether you enjoy it on a quiet night in or at a bustling family gathering, it is bound to impress. Try out this recipe today, and experience the heart of Northern France right in your home!
More Recipe Suggestions:
Belgian-Style Slow-Cooked Beef Stew
Creamy Beer Cheese Chicken with Crispy Bacon
Salted Caramel Chocolate Chip Oat Cookie Bars
Northern France Beef Carbonnade
Ingredients
- 2.25 lbs. (1 kg) chuck steak (or any cuts of beef suited to slow cooking)
- 4 onions finely sliced
- 1 tbsp butter
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 1 tbsp flour toasted
- 1 tbsp capers
- 4 tbsp mixed herbs e.g. parsley, chives, tarragon, chervil
- 13.5 Fl oz (400 ml) Belgian dark ale (I used Chimay Grande Reserve)
- 2 tbsp of oil for frying meat
- Bay leaf
- A few sprigs of thyme
- Salt and pepper to season
- Some extra water to cover most of the meat.
Instructions
- Preheat the oven to 300 °F (150 °C).
- Cut the beef into thin steaks of about 2 cm (½ inch) thicknesses and season them with salt. Thinly slice the onions and finely chop the herbs.
- Bring an oven proof pot or Dutch oven with a tablespoon of oil (I used grapeseed oil) to high heat, then sear the meat to a dark brown color on each side. Do this in stages to avoid overcrowding the pot. When done transfer the meat to a tray and cover with foil.
- Add a tablespoon of butter to the pot and cook the onion slices (make sure the heat is not too high) for at least 15 minutes, stirring from time to time. The onions need to be almost caramelized. Once cooked, set them aside in a bowl.
- Return the meat to the pan, sprinkle the toasted flour over and mix all the pieces of meat together. Then transfer to the tray you used earlier.
- Now layer the ingredients in the pot. Start with a layer of meat followed by a layer of onions and a layer of herbs. Repeat the process with the rest of the meat, onions and herbs.
- Pour the vinegar over the meat, followed by the sugar, thyme, bay leaf and finish with a sprinkle of salt and pepper. Pour the beer into the pot followed by the meat juices remaining in the tray on which the slices were reserved after browning. Finish off by adding water until the liquid just about covers the ingredients.
- Place the lid on the pot and put it in the oven. Cook for 3 hours until the meat falls apart.
- When the meat is cooked, remove the thyme sprigs and bay leaf and serve. Each portion should have a sprinkle of freshly chopped herbs and a few capers.
- You can pair this dish with a side of potatoes or pasta. If you want to do it the Belgium way, serve with French fries and a glass of the beer you used to cook the meat.
