Carbonnade à La Flamande Short Ribs Recipes

BEEF SHORT RIBS CARBONNADE

Steps:

• Heat oven to 325°F.
• In 12-inch skillet, heat 1 tablespoon of the oil over high heat. Cook ribs in oil about 10 minutes, turning frequently, until brown on all sides. Discard drippings. Place ribs in large roasting pan. Cover and bake 1 hour; drain.
• Meanwhile, in same skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook onions in oil 10 to 15 minutes, stirring frequently, until tender and brown. Stir in flour, coating well. Stir in thyme, broth, vinegar, brown sugar, salt and pepper.
• Pour onion mixture over beef ribs. Add beer. Cover and bake about 1 hour 30 minutes longer or until ribs are tender. Serve ribs with pan juices.

"CARBONNADE à LA FLAMANDE" SHORT RIBS

Steps:

• Wrap cinnamon stick, bay leaves, star anise, and peppercorns in piece of cheesecloth and tie to secure; set aside.
• Melt butter with oil in heavy large pot over medium-high heat until butter starts to brown. Sprinkle short ribs with salt and freshly ground black pepper. Working in 2 batches, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch. Transfer ribs to large bowl.
• Add onion to same pot and sauté over medium-high heat until golden brown, about 5 minutes. Add spice packet and Worcestershire sauce; stir 1 minute. Return short ribs to same pot; sprinkle with flour and stir 1 minute. Add ale, broth, and stout, then prunes and brown sugar; bring to boil. Sprinkle lightly with salt and freshly ground black pepper. Spread mustard over bread slice, then place bread slice atop short ribs in pot, pressing to submerge bread into liquid. Reduce heat to medium-low, cover, and simmer until short ribs are very tender and begin to fall off bones, stirring occasionally, about 2 1/2 hours. Discard spice packet. Transfer short ribs to plate. Strain pan juices through large sieve set over large bowl; reserve solids in strainer. Spoon fat from top of pan juices and discard. Return juices to same pot and boil until liquid is reduced to 4 cups, 15 to 20 minutes. Season juices to taste with salt and pepper. Return short ribs and solids from strainer to juices in pot and simmer until heated through, about 10 minutes longer. Transfer short ribs and sauce to large bowl; sprinkle with parsley and serve.
• A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

CARBONNADE A' LA FLAMANDE

Steps:

• Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
• Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
• Add onion and garlic to pan; saute 5 minutes or until tender.
• Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.

CARBONNADE à LA FLAMANDE

Steps:

• Place a rack in the lower third of the oven. Preheat the oven to 325 degrees. Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking. Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown. Sprinkle with salt and pepper, toss to coat and set aside.
• Reduce heat. Stir in onions, adding more fat if necessary. Brown lightly about 10 minutes, stirring frequently. Season with salt and pepper. Stir in garlic. Set aside. Add stock to the pan and scrape up the brown bits and coagulated juices.
• Arrange half the beef in the pan and spread with half the onions. Repeat with the remaining beef and onions. Add enough beer to cover the meat. Stir in the brown sugar and bury the herb bouquet in the meat. Bring to a simmer, cover and place in the oven. Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
• Remove from the oven and discard the herb bouquet. Remove beef and skim off the fat. Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid. Simmer for 3 to 4 minutes, until thickened. Adjust seasonings. Return meat to the pan, stir and heat through. Serve with noodles.