Description
Beef Carbonnade is a hearty and flavorful Belgian-inspired braised beef dish cooked slowly until tender. Loaded with rich flavors from vegetables, speck, and herbs, this comforting casserole is perfect for a cozy dinner. The beef is seared and simmered in a savory sauce made with beef stock, tomato paste, mustard, and fresh herbs, resulting in a melt-in-your-mouth meal with deep, savory notes.
Ingredients
Units
Scale
Meat and Flour
- 1.5 kg beef short ribs – trimmed (3.3 lbs)
- 2 tablespoons olive oil
- 1/4 cup plain/all purpose flour
Vegetables
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms (if small, leave whole; or thickly sliced)
Meat and Seasonings
- 150 g speck, diced
- 2 tablespoons tomato paste
- 2 fresh garlic cloves, crushed
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary, finely chopped
Liquid
- 500 ml beef stock
Salt & Pepper
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 160°C (320°F). This ensures a consistent, slow cooking environment for tender beef.
- Prepare beef: Cut the beef into individual short ribs and dust them evenly in the plain flour, which helps in browning and thickening the sauce later.
- Brown the beef: Heat 1 tablespoon of olive oil in a large flameproof casserole or Dutch oven over medium-high heat. Fry the ribs in batches until they develop a deep, caramelized brown color on all sides. Remove from the dish and set aside.
- Sauté vegetables and speck: In the same dish, add diced carrot, sliced brown onions, mushrooms, and diced speck. Cook until vegetables begin to soften and develop flavor, about 5-7 minutes.
- Add tomato paste and garlic: Stir in the tomato paste and crushed garlic cloves, cooking for about 30 seconds to release their aromas.
- Incorporate herbs and mustard: Add wholegrain mustard, fresh thyme leaves, and chopped rosemary. Stir well, scraping any flavorful browned bits from the bottom of the pot.
- Add liquid and simmer: Pour in the beef stock, then return the browned beef ribs and their juices to the dish. Bring to a gentle simmer.
- Bake: Cover the dish with a lid or foil and transfer to the preheated oven. Bake for about 2 hours, or until the beef is tender and falling off the bones. If needed, extend cooking by another 30 minutes for extra tenderness.
- Finish and serve: Taste and adjust seasoning with salt and pepper. If a thicker sauce is desired, remove the ribs, then simmer the sauce on the stovetop until it reduces and thickens. Serve hot with your preferred side.
Notes
- Coloring the ribs well during browning enhances flavor; don’t be timid with browning.
- The weight of the ribs includes the bones, so estimates for meat alone may vary.
- Substitute bacon for the speck for a different smoky flavor.
- You can use lager or other beer instead of a non-alcoholic option for added depth.
- If the beef isn’t tender after 2 hours, continue cooking for an additional 30 minutes.
- To thicken the sauce, remove the ribs once cooked and simmer the sauce until it reaches desired consistency.
- Best served with crusty bread, mashed potatoes, or buttered noodles.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 130 mg
