Carbonnades a la Flamande [Beef and onions braised in beer] Julia Child

Got this recipe from my cookbook Mastering the art of french cooking by Julia Child
Untitled

Pages 317 – 318

A 3 lb piece of lean beef from the chuck roast or rump
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2 to 3 Tb rendered fresh pork fat or good cooking oil
A heavy skillet
1 1/2 lbs. or 6 cups of sliced onions

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Onions make me cry
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Salt and Pepper
4 cloves mashed garlic

Preheat oven to 325 degrees. Cut the beef into slices about 2 by 4 inches across and 1/2 inch thick.
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Dry on paper towels.
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Put a 1/16-inch layer of fat or oil in the skillet and heat until almost smoking. Brown the beef slices quickly,
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a few at a time, and set them aside.
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Reduce heat to moderate. Stir the onions into the fat in the skillet,
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adding more fat if necessary, and brown the onions lightly for about 10 minutes,
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stirring frequently. Remove from heat,
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season with salt and pepper,
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and stir in the garlic.

A 9 to 10 inch fireproof casserole about 3 1/2 inches deep
Salt and Pepper

Arrange half the browned beef in the casserole and season lightly with salt and pepper. Spread half the onions over the beef.

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Repeat with the rest of the beef
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and onions.
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1 cup strong beef stock or canned bouillon
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2 to 3 cups light beer, Pilsner type
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2 Tb light brown sugar
1 large herb bouquet: 6 parsley springs
1 bay leaf, and
1/2 tsp thyme tied in cheesecloth
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Heat the stock or bouillon in the browning skillet, scraping up coagulated cooking juices. Pour it over the meat.
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Add enough beer so the meat is barely covered.
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Stir in the brown sugar.
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Bury the herb bouquet among the meat slices.
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Bring casserole to the simmer on top of the stove. Then cover the casserole and place in lower third of preheated oven. Regulate heat so liquid remains at a very slow simmer for 2 1/2 hours at the end of which time the meat should be fork-tender.
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1 1/2 Tb arrowroot or cornstarch blended with 2 Tb wine vinegar

Remove herb bouquet.
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Drain the cooking liquid out of the casserole into a saucepan, (I did it reverse, I took the meat out of cooking liquid)
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and skim off fat. Beat the starch
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and wine vinegar mixture into the cooking liquid and simmer
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for 3 to 4 minutes. Carefully correct seasoning. you should have about 2 cups of sauce. Pour the sauce back over the meat.

Parsley potatoes or buttered noodles
Parsley springs

When ready to serve, cover the casserole and simmer slowly for 4 to 5 minutes until the meat is throughly heated through. Either bring the casserole to the table, or arrange the meat on a hot serving platter, spoon the sauce over it surround with potatoes or noodles, and decorate with parsley (I didn’t use parsley)

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