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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-FLAMANDE2" "M" "2/17/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CARBONNADES DE BOEUF \*(A` LA FLAMANDE - II" "\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, here 
perhaps close to the \fINord-Pas-de-Calais\fP standard.
.PP
A slow-cooking dish.
.PP
Serve with buttered wide egg noodles, parslied potatoes, etc.
.PP
From \fIL'inventaire du patrimoine culinaire de la France.
Cuisine du Nord-Pas-de-Calais\fP, 1994,
as cited in a posting to \fIfr.rec.cuisine\fP, 
12/11/1998,
by r.gagnaux@mail.tic.ch (Rene Gagnaux). 
Modified slightly.
.\" Ingredients Header; give servings or volume
.IH "8 servings"
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items
.\" Procedure header
.IG "" "fireproof casserole,"
6 quart
.IG "" "large heavy skillet"
.IG "" "round of wax paper,"
cut to size of casserole
.IG "" "hot serving platter"
.sp
.IG "4-1/2 lb" "lean beef,"
chuck, rump, sirloin, top round, eye of round, etc.
(\fIles basses-cotes, la tranche, le palleron\fP);
in 1/4-inch slices, cut perpendicular to the fibers
.IG "2 to 3 Tbsp" "good cooking oil, lard,"
or \fIrendered fresh pork fat\fP; used in small portions
.sp
.IG "1-1/2\(em2 lb" "onions,"
diced small or thinly sliced (weight after prep; 3 large onions, 6 cups; or use more: 2.5-3 lb, 7 cups)
.IG "2 Tbsp" "olive oil"
.IG "4 Tbsp" "dark brown sugar"
.IG "4 Tbsp" "wine vinegar"
.IG "6" "garlic cloves,"
chopped and mashed
.IG "" "salt, pepper,"
to taste (1/4-1/2 tsp salt, 20 grinds black pepper, 1/4 tsp white pepper)
.sp
.IG "1" "large herb bouquet:"
12 parsley sprigs, 1-2 stalks celery, green part of 1 leek, 
all tied with dental floss, and
1/2 tsp ground bay leaf, and 1/2 tsp thyme 
.IG "" "salt, pepper"
.sp
.IG "2 Tbsp" "butter"
.IG "3 Tbsp" "flour"
.IG "1/4 cup" "gin"
.IG "1 qt" "light Pilsner beer"
.IG "2 cups" "brown veal stock" 
(3-4 oz \fIglace de viande\fP and hot water)
.sp
.IG "6" "large carrots,"
peeled and cut in half lengthwise and then crosswise
.sp
.IG "" "white bread,"
thinly sliced and spread lightly with \fImustard\fP on both sides.
.sp
.IG "1-1/2 Tbsp" "arrowroot"
or \fIcornstarch\fP,
blended with 2 Tbsp \fIwater\fP
.sp
.IG "" "parsley sprigs"
.PH
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 350 F.
.SK 2
Cut beef perpendicular to the fiber into 1/4-inch slices, up to 2 by 4 inches
in area.
Dry with paper towels.
Put a small amount of cooking oil or fat into the skillet and bring
to almost smoking at high heat (@10).
Brown beef slices very quickly and lightly, 
perhaps no more than a minute per side, 2 or 3 slices at a time.
Set them aside when done.
Use more cooking oil or fat as needed, in small quantities.
When all meat is browned, discard the cooking oil.
.SK 3
Reduce heat to medium (@5) and add 2 Tbsp oil and the
onions to the pan.
Cook covered for 10 to 12 minutes, stirring frequently.
The onions may be slightly golden.
Add the brown sugar and the vinegar.
Stir on heat for several minutes.
Remove onions from heat, season with salt and pepper, and stir in garlic.
.SK 4
Arrange the \fIbouquet garni\fP in the center of the casserole.
Place a layer of meat around the \fIbouquet garni\fP,
season lightly with salt and pepper,
cover with a layer of onions.
Repeat with remaining beef and onions.
Add any juices from cooking of the onions and from the beef.
.SK 5
Heat the pan to medium (@5) and melt the butter.
Add the flour and cook with stirring to make a \fIroux\fP.
Add the gin, warm briefly, and flame.
Add the beer and reduce 5 minutes at high heat.
Add the veal stock and heat briefly.
Add liquid to casserole.
The liquid should thoroughly cover the meat and onions.
Add hot water if it does not.
.SK 6
Place on top the thin slices of white bread, 
spread lightly with mustard on both sides. 
Cover with the round of wax paper.
.SK 7
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 2-3 hours.
.SK 8
At half the cooking time, check the liquid level and add more beer
or water if needed.
Also, on top of the bread, add the carrots cut in half and then
half.
.SK 9
When the meat is done,
remove herb bouquet.
Check whether the cooking liquid needs to be degreased or thickened.
If so, drain cooking liquid from casserole, 
degrease if necessary,
and thicken in the skillet by beating in arrowroot or cornstarch blended
with water and then simmering for 3 to 4 minutes.
Carefully correct the seasoning.
There should be at least 3 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 and vegetables 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:
1-1/2 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
