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This classic German-inspired carbonade transforms humble beef into a luxurious, tender dish through slow braising in beer and stock. The savory depth of the meat is perfectly balanced by sweet onions, tangy cider vinegar, and warm spices like thyme and bay leaf. It is a comforting, rustic meal that improves with time, making it ideal for busy weeknights or weekend gatherings. Serve over creamy noodles or mashed potatoes for a truly satisfying experience that brings cozy, home-style flavors to your table.
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The Falls City Carbonade
Description
This classic German-inspired carbonade transforms humble beef into a luxurious, tender dish through slow braising in beer and stock. The savory depth of the meat is perfectly balanced by sweet onions, tangy cider vinegar, and warm spices like thyme and bay leaf. It is a comforting, rustic meal that improves with time, making it ideal for busy weeknights or weekend gatherings. Serve over creamy noodles or mashed potatoes for a truly satisfying experience that brings cozy, home-style flavors to your table.Ingredients
Directions
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Have your butcher slice the rump roast into 12 to 14 slices, then flatten each slice slightly with the flat side of a meat mallet.
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Preheat the oven to 400 degrees Fahrenheit (204ðC) to melt suet if using, then reduce the temperature to 325 degrees Fa (163ðC)hrenheit.
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Heat beef suet or vegetable oil in a large iron skillet over medium heat.
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Season the beef slices with salt and freshly ground black pepper.
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Sauté the slices of meat in the hot fat, a few at a time, until lightly browned on both sides; be careful not to burn the fat.
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Transfer the browned meat slices to a separate pan to keep warm.
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Add 2 tablespoons of butter to the skillet and stir to blend with the browned bits from the beef.
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Add the sliced onions and water to the skillet, cooking until the onions absorb the butter and meat juices.
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Season the onions with salt.
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Layer the meat and onions in a casserole dish or Dutch oven, ensuring the top layer consists of meat.
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In the skillet, combine cider vinegar, sugar, and beer; deglaze over medium heat, stirring well.
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Pour the beer mixture over the meat and onions in the casserole.
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Add enough beef stock or bouillon to cover the meat completely, adding water if necessary.
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Add the celery, carrots, parsley sprigs, bay leaves, and dried thyme to the pot.
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Cover the dish and bake in the oven for 1-1/2 hours.
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Meanwhile, blend together the softened butter and all-purpose flour to create a paste.
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Whisk the butter-flour paste into the meat juices in the pot to thicken.
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Season with additional salt and pepper to taste.
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Cover and continue cooking until the meat is exquisitely tender and the juices have thickened, approximately another 30 minutes.
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Remove and discard the seasoning vegetables and herbs before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 62.5kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 1.5g8%
- Cholesterol 19.5mg7%
- Sodium 18.0mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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