I went to the store last week in search of beef short ribs to make a Belgian beef carbonnade. I was picturing a fork-tender, slow-braised dish, some egg noodles and a goblet of Belgian-style ale for one of these long January nights. This dish came out so well I wondered why I haven’t made it more often. I have a feeling I will be in the future.
Braising is a cooking method that I fall back on time and again during winter. Cooking more substantial cuts of meat using slow, wet heat produces rich flavors without much attention or effort from the cook. You can get everything in the pot at a low simmer, pour yourself a glass of wine and relax. Dinner won’t be ready quickly, but all you need to do is stir once in a while for the two to three hours it will take to develop. Put this dish on the stove late one weekend afternoon. You’ll feel enviably cozy when you serve this up a few hours later from a fragrant kitchen.
This carbonnade is my adaptation of a traditional Belgian recipe, where beer is often used in cooking. I strongly recommend using a malty-flavored ale for the braising liquid, as opposed to a dry beer like a pilsner. My favorite beer for this dish is a barleywine made by Victory Brewing Company called Old Horizontal. It’s a somewhat extravagant choice to use this high-alcohol beer usually thought of as a sipping beverage, but the complex flavors meld beautifully with the flavors in the stew. The alcohol will cook out during the two hours of simmering time and you are left with an incredible elixir of a sauce.
3 lbs. beef short ribs
3 T. peanut oil
4 c. sliced onions
3 cloves garlic, peeled
1/3 cup flour
2 t. salt
1/4 t. ground pepper
2 bay leaves
2 T. tomato paste
2 T. brown sugar
1/2 t. thyme
1 c. beef broth
1 bottle Victory Old Horizontal beer (or another malty beer)
Lightly coat a deep Dutch oven with non-stick spray. Heat peanut oil over medium high heat until very hot, then brown meat, turning so all sides may brown. Remove to a small bowl. Add onions to the pot and cook until golden. Add meat back to pot and sprinkle with flour, salt and pepper, stirring to coat thoroughly. Add remaining ingredients and bring to a simmer.
At this point you may move the pot to a preheated 325-degree or continue cooking over low heat on the stove. Either way, cook for 2 to 3 hours or until meat is fork-tender. Serve with boiled potatoes or egg noodles to enjoy the sauce.
