The Falls City Carbonade Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Beef rump roast, 3 to 3-1/2
Pounds, see step 1
4 tbsp: Beef suet or vegetable oil,
Salt and freshly ground,
Black pepper to taste,
2 tbsp: Butter,
4: Onions, sliced
1/4 cup: Water,
2 tbsp: Cider vinegar,
1 tsp: Sugar,
1 1/4 cup: Beer,
3 cup: Brown soup stock, (see topic
3: ) or bouillon,
2 Ribs: celery, cut in half
2: Carrots, peeled and cut in
Half,
2 Sprigs: parsley,
2: Bay leaves,
1 tsp: Dried thyme,
2 tbsp: Butter, at room temperature
2 tbsp: All-purpose flour,
Directions:
In the late nineteenth and the early decades of our own time, many German
families settled in the Ohio Valley around Louisville, and they brought
their food and brewery talents with them. In many ways our food
preferences reflect this influence. Most of our food today is lighter and
fresher, but the old flavors linger on - one of which is this beef cooked
in beer. Cook it ahead, heat it up, prepare some noodles and broccoli or
kohrabi - it works like a charm.
1. Have your butcher slice the roast into 12 to 14 slices.
2. Melt the suet, if using, in a 400 degree oven while you flatten the
slices of beef a bit with the flat side of a mallot. Then reduce the heat
to 325 degrees.
3. Heat the suet or vegetable oil in a large iron skillet over medium
heat. Saute the slices of meat, a few at a time, in the fat until they
have browned lightly on both sides. Be careful not to burn the fat. Season
the meat with salt and pepper. Transfer the slices of meat as they brown
to another pan to keep warm.
4. Add 2 Tbsp. butter to the skillet and blend it with the brown
crustiness from the beef. Add the onions and water. Cook until the onions
absorb the butter and meat juices somewhat. Season with salt.
5. Layer the meat and onions in a casserole or dutch oven, ending with a
top layer of meat.
6. Combine the vinegar, sugar, and beer in the skillet and deglaze over
medium heat. Stir well and pour over the meat and onions.
7. Add enough beef stock or bouillon to cover the meat well. If there is
not enough, add some water. Add the celery, carrots, parsley, bay leaves,
and thyme.
8. Cover, and cook in the oven for 1-1/2 hours. Then blend together the
softened butter and flour and whisk it into the meat juices. Season with
salt and pepper to taste. Cover and continue to cook until the meat is
exquisitely tender and the juices have thickened. This may take another 30
minutes, depending upon the quality of the meat. Discard the seasoning
vegetables and herbs.
From: Heritage of Southern Cooking
Source from luhu.jp
families settled in the Ohio Valley around Louisville, and they brought
their food and brewery talents with them. In many ways our food
preferences reflect this influence. Most of our food today is lighter and
fresher, but the old flavors linger on - one of which is this beef cooked
in beer. Cook it ahead, heat it up, prepare some noodles and broccoli or
kohrabi - it works like a charm.
1. Have your butcher slice the roast into 12 to 14 slices.
2. Melt the suet, if using, in a 400 degree oven while you flatten the
slices of beef a bit with the flat side of a mallot. Then reduce the heat
to 325 degrees.
3. Heat the suet or vegetable oil in a large iron skillet over medium
heat. Saute the slices of meat, a few at a time, in the fat until they
have browned lightly on both sides. Be careful not to burn the fat. Season
the meat with salt and pepper. Transfer the slices of meat as they brown
to another pan to keep warm.
4. Add 2 Tbsp. butter to the skillet and blend it with the brown
crustiness from the beef. Add the onions and water. Cook until the onions
absorb the butter and meat juices somewhat. Season with salt.
5. Layer the meat and onions in a casserole or dutch oven, ending with a
top layer of meat.
6. Combine the vinegar, sugar, and beer in the skillet and deglaze over
medium heat. Stir well and pour over the meat and onions.
7. Add enough beef stock or bouillon to cover the meat well. If there is
not enough, add some water. Add the celery, carrots, parsley, bay leaves,
and thyme.
8. Cover, and cook in the oven for 1-1/2 hours. Then blend together the
softened butter and flour and whisk it into the meat juices. Season with
salt and pepper to taste. Cover and continue to cook until the meat is
exquisitely tender and the juices have thickened. This may take another 30
minutes, depending upon the quality of the meat. Discard the seasoning
vegetables and herbs.
From: Heritage of Southern Cooking
Source from luhu.jp