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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pot Roast Carbonnade Recipe

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This recipe for Pot Roast Carbonnade is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. slab bacon cut into large lardons
2 medium onions sliced
Kosher salt and fresh ground pepper
1 tbsp. vegetable oil
1 1/2 pounds of beef chuck, cut into large cubes
5 carrots peeled and cut into large chunks
Generous tbsp. of all purpose flour
12 oz beer ( dark or light, your preference)
3 prunes
1 tbsp. dried thyme
1 cup beef stock
Directions:
Directions:
In a large Dutch oven, over medium low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper to taste, and cook over low heat until they are deep in color and carmalized, about 30 minutes.Remove onions to the plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides. Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from oven and transfer beef and vegetables to serving platter. Serve warm.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I found this recipe last year and it is one of the best I've ever had! Great for Sunday dinner!

 

 

 

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