Prep Time: 8 hours, 30 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 9 hours, 50 minutes
Yield: 4 servings Carbonade
- 2 pounds (800 g) lean beef, cubed
- 2 medium-sized onions
- A bay leaf
- A few cloves
- A pinch of freshly ground nutmeg
- A pinch of powdered cinnamon
- A pinch of sugar (optional)
- Some flour
- Beef broth
- 2 cups full bodied dry red wine, ideally from the Valle D'Aosta
- 1/4 cup unsalted butter
- Salt and pepper
You are of course free to marinate if you want; if you decide to marinate the meat, marinate it in the wine for 4-6 hours (at the most, overnight), adding the bay leaf, cloves, and other spices to the wine. Come time to prepare the recipe, remove the meat from the wine with a slotted spoon and pat the pieces dry. Then continue as you would if you did not marinate the beef:
Flour the beef, and brown the pieces in the butter, fishing them out of the pot with a slotted and setting them aside as they're done. Slice the onions into rounds and brown them in the same pot, add a ladle of broth, and simmer until the broth has evaporated. Add the meat and the spices, shred the bay leaf into the dish, salt it, and add a pinch of sugar if you like. Then add the wine, bring it all to a boil, reduce the heat to a slow simmer, and cook covered, adding more broth as necessary to keep it from drying out.
After about an hour, dust it with a healthy grinding of pepper, and serve it with polenta or boiled potatoes seasoned with butter and sage.
Yield: 4 servings Carbonade.