Carbonnade: A French Beer Braise, Bistro Through and Through

Carbonnade is a recipe found in many countries under many names. This beer braise became popular in northern France when the dark specialty beer culture of Belgium began to migrate south. It made its way into bistro menus because of its relatively uncomplicated cooking style and big bold flavors. Although it is delicious warm out of the oven with some boiled butter potatoes and steamed greens, my weakness hits the day after. I tend to do larger amounts of carbonnade and eat it out of the fridge for days smeared on bread.

With a little bit of sunshine still left in the forecast, cook up some carbonnade and throw into a picnic basket some pickles, mustard and fresh bread. Ultimate date in the park. Go the extra mile and try my recipe for foccacia, click here for the link.

Ingredients:

A couple Tbls of Oil

2 pounds or so Beef Spareribs, look for those that are heavy with meat, less sinew and bone

2 large onions, sliced

2 cloves of garlic, minced

1 Tbls brown sugar, If the beer you use is a dark heavy (slightly sweet) brew use less sugar, if its lighter use a bit more, you need caramelization

2 Tbls Apple Cider Vinegar

2 Tbls Flour

Some Herbs, a bay leaf or two, some Thyme. Whatever you got.

Big Bottle of Beer, around 750ml (Go dark, Go local, Go quality. Crappy beer = Crappy carbonnade)

Method:

• Pour a few tablespoons of oil into a dutch oven with a tight lid and preheat on high. I used a cast iron crock type pot.
• Salt and pepper then sear off all sides of the spareribs until golden and set aside the meat. Turn down the heat to medium high.
• Toss in the onions and garlic and cook until soft, turn down to medium and keep cooking until you see some color and the onions are getting caramelized.
• Mix in the flour, herbs and vinegar. Cook for another minute.
• Add the meat back in and pour over the beer, the meat should be 90% covered or more. If you don’t have enough beer add a little water, if you have too much beer.....pour a glass, you’ve been working pretty hard, you deserve it.  
• Put the lid on and place into a preheated 350⁰ oven and cook for two hours. Lift the lid and check the consistency of the sauce. If it’s too runny, take the lid off and cook longer, checking every 20 minutes until it’s reduced to coat the back of the spoon. As the sauce reduces it will free up more of the beef and if you see it crisping up, take it out so the sauce can reduce unimpeded.
• Remove the pot from the oven and let cool for around 20 minutes. The meat should be tender enough you can remove the bones. Before you put it away in the fridge transfer the sauce to a clean container and shred the meat a bit and stir with the sauce. It’ll stay moist and easily spread the next day.