The carbonade, the only dish of winter – Italian Cuisine

The carbonade, the only dish of winter


A tasty and substantial dish, perfect for the big tables of the cold season: the carbonade takes time to be cooked, but gives great satisfaction!

The dark and cold days of the season force us to spend some time at home, but they also offer us an excuse to put us in the kitchen.
If you are planning one dinner with friends or the Sunday lunch with the whole family, bring to the table carbonade.
Attention, not the carbonara, but the carbonade, or a single dish based on Beef stew, seasoned with spices and aromas e stewed in beer or red wine.
The recipe has Belgian origins, but there is also a variant to the Aosta Valley, which we will show you below, giving you the list of ingredients and the procedure. In our gallery, instead, some curiosity on this truly unique and tasty traditional dish.

The carbonade recipe

Ingredients

For a carbonade for 6 people, you have to get: 800 gr of beef, 500 ml of full-bodied red wine (or Belgian abbey beer, if you want to make the Flemish version), 50 grams of butter, white flour, onion, salt and pepper to taste, flavorings (if desired), cane sugar.

The carbonade: the procedure

Plan to spend a morning cooking the carbonade. While you are melting some butter in the casserole (better if you have one of crock), cut the beef into cubes, passing it back into the flour, before putting it to brown. Once the meat is cooked on all sides, remove it from the pan and, in the same pan, brown the finely chopped onion. Return the meat to cook in a covered casserole for about two hours, taking care to add the wine or beer gradually, to prevent it from sticking to the bottom. At the end of cooking, add salt and pepper, the aromas and a pinch of cane sugar, to increase the sweet and sour taste. Serve steaming in casserole, accompanied by polenta or mashed potato of potatoes.

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