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Author Topic: Carbonade Flamande  (Read 5215 times)
RNF
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South East Oklahoma


« on: January 17, 2011, 06:12:51 PM »

Tried this on the keg this weekend and it turned out great. The beef was very tender and the gravy on top of some mashed potatoes was very good.

The makings.


Started out by slicing the onions in fairly thick slices and sauteed them in a mix of EVOO and butter. Then removed for later


Next I took the bottom round steak (1 1/2 lb) which had been cut into about 2" squares and browned. The beef released a lot of moisture and I let it all cook off and browned then taking the meat out also.


Then using about a 1/3 cup of red wine vinegar I deglazed the until it was a thick mixture.


At this time I added 1/2 of the onions back into the Dutch Oven then all the meat, 5 cloves of garlic pressed, 1/2 tbsp dried thyme, a bay leaf, 1 beef bullion cubes, kosher salt and pepper to taste, some mushrooms, a 1/4 cup of flour and then the rest of the onions along with the Beer.


I then let this simmer on the keg diffused at 320 degree for 2 hours.


And the money shot with mashed potatoes and mixed veggies and cheese sause.
« Last Edit: January 17, 2011, 08:22:45 PM by RNF » Logged
ronbeaux
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« Reply #1 on: January 17, 2011, 06:16:14 PM »

Textbook perfect!!
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Is it burnt??
Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #2 on: January 17, 2011, 06:24:31 PM »

Thats swinging for the HOM fence right there Shocked Great cook RNF
« Last Edit: January 19, 2011, 05:20:54 AM by Skinsandos » Logged

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Boat-n-BBQ
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« Reply #3 on: January 18, 2011, 11:20:52 AM »

This sounds very tasty indeed!

I'm thinking recipes Shocked
Boat
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Grandpa JD
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« Reply #4 on: January 18, 2011, 07:48:56 PM »

Nice grub RNF!
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Smokin in Peosta
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« Reply #5 on: January 18, 2011, 10:55:48 PM »

That looks great.
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Mike
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« Reply #6 on: January 19, 2011, 06:59:05 AM »

Yeah great cook, I second.
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scrappy
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So Cal


« Reply #7 on: January 19, 2011, 09:28:03 AM »

Mmmmm Mmmmm, perfect meal for a cold winter day
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