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Carbonnade a la Flamanade

Serves 6

3 1/2 pounds boneless chuck steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
Table salt and ground black pepper
3 tablespoons vegetable oil
2 pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
4 sprigs fresh thyme leaves , tied with kitchen twine
2 bay leaves
1 tablespoon cider vinegar

1.Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.

2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place in crock pot on high for 2 hours or until beef is tender.

3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

Garlic Smashed Potatoes

Serves 4 to 6

2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
table salt
1 bay leaf
4 tablespoons unsalted butter , melted and warm
1/2 cup cream cheese (4 ounces), at room temperature
ground black pepper
3 tablespoons chopped fresh chives (optional)

1. Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.

2. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.




( 13 comments — Leave a comment )
Jan. 17th, 2006 11:49 pm (UTC)
Mmm. Does the meat come out tender? (I'm guessing because it is cooked down in a crock pot, that it would...)
Jan. 18th, 2006 04:24 pm (UTC)
Very, it pretty much falls apart when you bite into it.

Jan. 18th, 2006 02:59 am (UTC)
Yummy. You shouldn't put such stuff before mine eyes...
Jan. 18th, 2006 04:34 pm (UTC)
Hey did you know you were thought to have been seriously injured and perhaps dead yesterday?

Jan. 18th, 2006 06:03 pm (UTC)
*Checks pulse* hmm, now where is that... I know it's here somewhere...*looks around...* hmmm

*goes off to find pulse*

You too, eh? she was afraid to tell me who she had told.
Jan. 18th, 2006 03:05 am (UTC)
I knew this once, but what is a Dutch oven?
Jan. 18th, 2006 04:36 pm (UTC)
Well for me and Julian it's a cast iron pot with three legs made to cook with in campfires. The lid usually has a lip to hold coals when you make cakes and such. In cooking terms, it's a big heavy pot with a thick bottom and lid that are versatile enough to go in the oven as well as the stovetop.

Jan. 18th, 2006 07:42 pm (UTC)
Ah, so I can use my big honkin' pot to make this. GOOD. The good thing about that pot is that I can turn the burner on to low and use it as a crock pot too. I'm versatile!
Jan. 18th, 2006 07:45 pm (UTC)
Here, natural gas costs like 5 times more than electricity so I use teh gas stove as little as possible and electricity as much as possible. So the 7 qt crock pot we got for Xmas was a really good deal for us.

Jan. 18th, 2006 04:31 am (UTC)
That looks SO delicious. My boy is making corned beef right now. :)
Jan. 18th, 2006 04:37 pm (UTC)
mmmmmm Corned Beef sounds good too. He can make this tonight then.

Jan. 18th, 2006 05:08 pm (UTC)
Jan. 18th, 2006 05:10 pm (UTC)
Come on up for dinner sometime.

( 13 comments — Leave a comment )