It seems our refrigerator, freezer and pantry have banded together over the past couple of months and become an unruly o-u-t of control trio . To combat them, I’ve declared “eat the freezer” week. I banned myself from visiting any store that sold any type of groceries and vowed to prepare meals morning, noon and night, using only items on hand. I thought it went very well except for a tri-tip steak stir-fry combination. I realized I didn’t have any rice, so served it alongside warmed up mashed potatoes. Totally ODD! But at least I used up that orange bell pepper, onion and celery.
I found a package of unmarked mystery meat in the freezer. Two pieces of shank, light in color and I’m thinking it’s veal. This was to become my Saturday “eat the freezer meal” that turned into a slow braised and incredibly flavorful Beef Carbonnade.
Fall off the bone tender beef swimming in a simple flavored gravy which turned incredibly savory during the slow braise process, and served over thick home- style noodles and you’ve got a memorable meal. Hubs was still carrying on about it this morning.
Let’s take a look:
- 3 slices thick cut bacon, finely diced
- 2 meaty veal shank, or a 2 pound chuck roast
- ½ tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 5 cups thinly sliced onion (about 4 medium)
- 3 Tbs all-purpose flour
- 2 tsp white wine vinegar
- ½ tsp sugar
- 1 tsp dried thyme
- 10 ounces beef broth
- 5 ounces Guinness Draught
- 1 bay leaf
- 6 cups cooked home-style egg noodles
- Preheat oven to 325°.
- On stove top, cook bacon slices in a large Dutch oven over medium-high heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Add beef, salt, and pepper to pan; cook 5 minutes, browning well on all sides. Remove beef from pan with a slotted spoon; set aside.
- Add sliced onion to pan; Sprinkle with sugar, cover and cook over medium heat 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Stir in flour, and cook 2 minutes. Add vinegar, thyme, beef broth, Guinness and bay leaf, and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2½ hours or until beef is tender, and discard the bay leaf. With fork, pull meat into chunks and stir into the gravy from the pan. Serve over hot buttered noodles.
Beef Carbonnade…It’s What’s for Dinner.
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