Bay Area Brew Crew's Belgian Carbonnade
Mike Winslow
prep
time : Advance prep required
recipe type:
soups, chili and stews
ingredients:
10 Lb. beef chuck roast
3 smoked ham hocks
1 1/2 cups olive oil or vegetable oil
4 large yellow onions, peeled, quartered, thinly sliced
1/2 cup flour
3 (22 oz. bottles) Brown Belgian ale
3 cups beef stock or broth
1 1/2 tablespoons black pepper
6 tsp. sugar
6 Tbsp minced parsley
1 tsp. dried Marjoram
1 tsp. dried Thyme
1 large head garlic -- all cloves peeled and chopped fine
Option: you may roast the whole head of garlic instead, and squeeze out the softened cloves to add to the stew)
12 carrots -- cut into 1" pieces
1/3 cup red wine vinegar
1/3 cup lingonberries (you may use preserves, but if you do, omit the sugar)
1/2 cup Scotch Whiskey
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Cut beef into 1-inch cubes. Remove ham from bone and cut into cubes. Brown beef and ham in oil in deep, large skillet. Lift meat out, sprinkle with 1 tsp salt and set aside. Brown onions in same oil. Lift and set aside. Drain and save all but 9 Tbsp oil. Sift flour into oil and stir with a whisk to make light brown roux. When the flour smells toasty, gradually add beef stock with some Belgian brown beer, stirring until mixture simmers. Add the remaining broth, rest of salt, pepper, sugar, herbs and garlic. Alternate layers of meat, onions and carrots in large casserole with a tight-fitting lid. Add the roux sauce and enough extra beer to cover meat. Cover and cook in 300 F oven for 2 1/2 hours. Check occassionally and add beer if needed.
Just before serving, add vinegar, lingonberry and Scotch whiskey - stir, taste and adjust seasonings.
Winslow says, "We make this for our local Northern California homebrewers
festival. We made about 5 gallons, it lasted 1 hour! This is great stuff the
Lingonberry and vinegar add a nice little aromatic and flavor twang..."
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