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.\" Type Codes:
.\"   A  appetizers	B  breads	    [unused C  cakes, cookies, candies]
.\"   D  deserts	L  liquors, drinks	   M  main dishs, entrees
.\"   O  other		S  sauces		   SL  salads
.\"   SP  soups		V  vegetables
.\"  
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BEEF-FLAMANDE1" "M" "10/16/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CARBONNADES DE BOEUF \*(A` LA FLAMANDE - I" "\fIcarbonnades de boeuf \*(a` la flamande\fP, slices of beef and onions braised in beer"
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A Belgian dish deserving its fame.
.PP
Serve with buttered wide egg noodles, parslied potatoes, etc.
.PP
From JC, page 317.
.\" Ingredients Header; give servings or volume
.IH "6 servings"
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items
.sp
.IG "" "fireproof casserole,"
9 to 10 inches by 3-1/2 inches deep
.\" Procedure header
.IG "" "heavy skillet"
.sp
.IG "3 lb" "lean beef,"
chuck or rump or sirloin, in 1/2x2x4 inch slices 
.IG "2 to 3 Tbsp" "fat,"
good cooking oil or rendered fresh pork fat
.sp
.IG "1-1/2 lb" "onions,"
sliced (6 cups)
.IG "" "salt and pepper"
.IG "4" "garlic cloves,"
mashed
.sp
.IG "1 cup" "strong beef stock"
or canned beef bouillon
.IG "2 to 3 cups" "light Pilsner beer"
.IG "2 Tbsp" "light brown sugar"
.IG "1" "large herb bouquet:"
6 parsley sprigs, 1 bay leaf, and 1/2 tsp thyme tied in cheesecloth
.sp
.IG "1-1/2 Tbsp" "arrowroot or cornstarch"
.IG "2 Tbsp" "wine vinegar"
.sp
.IG "" "parsley sprigs"
.IG "" "hot serving platter"
.PH
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 325 F.
.SK 2
Cut beef into slices 1/2 inch thick by 2 by 4 inches.
Dry with paper towels.
Put 1/16th inch layer of fat or cooking oil into skillet and heat
to almost smoking (@9).
Brown beef slices very quickly and lightly, 
perhaps no more than a minute per side, a few at a time.
Set them aside.
.SK 3
Reduce heat to moderate or a bit above(@6) and add more oil if needed.
Brown onions lightly for about 10 minutes, stirring frequently.
.SK 4
Remove onions from heat, season with salt and pepper, and stir in garlic.
.SK 5
Arrange half the browned beef in the casserole, season lightly with
salt and pepper, and spread half the onions over the layer.
Repeat with the remaining beef and onions.
.SK 6
Heat the stock or bouillon in the browning skillet, scraping up the
coagulated juices, and pour it over the meat in the casserole.
Add enough beer to barely cover meat.
Stir in the brown sugar.
Bury the herb bouquet among the meat slices.
Bring casserole to a simmer on the stove.
Cover the casserole and place it in lower third of preheated oven.
Regulate heat (275 F) so liquid simmers slowly for 2-1/2 hours.
.SK 7
Remove herb bouquet.
Drain cooking liquid from casserole and degrease.
Blend arrowroot or cornstarch with the wine vinegar.
In saucepan, beat starch and vinegar mixture into cooking liquid.
Simmer for 3 to 4 minutes.
Carefully correct the seasoning.
There should be 2 cups of sauce.
Pour sauce back over meat.
.SK 8
When ready to serve, simmer covered casserole slowly for 4 to 5 minutes,
until meat is thoroughly heated.
Arrange meat on hot serving platter, spoon sauce over it, 
surround with noodles or potatoes, and decorate with parsley sprigs.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Dish can be prepared ahead of time.
In case it is to be refrigerated and reheated,
perhaps stop braising after 2 hours.
There may be a problem with overdone (too dry) meat.
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1 hour total for initial preparation and final saucing.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
