Carbonnade With Mustard Croutons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARBONNADE



Carbonnade image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15

A few stems fresh marjoram
A few sprigs fresh parsley
1 bay leaf
1 sprig fresh thyme
1 stick (8 tablespoons) unsalted butter
8 ounces applewood-smoked bacon
1/4 cup minced garlic
1 sweet onion, small dice
2 1/2 pounds stew beef
Salt and pepper
1/4 cup apple cider vinegar
1/2 cup all-purpose flour
12 ounces dark ale beer (not hoppy)
2 tablespoons Dijon mustard
2 tablespoons sirop de Liege (see Cook's Note)

Steps:

  • Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with kitchen string (alternatively, tie the herbs together with a leek leaf).
  • Melt 4 tablespoons of the butter in a large pot over medium heat. Add the bacon, garlic and onions and cook until the garlic is soft and the onions translucent, 6 to 8 minutes. Remove from the pot.
  • Increase the heat under the pot to medium-high and add 2 tablespoons of the butter.
  • Sprinkle the beef with 2 tablespoons salt and 2 teaspoons pepper. Working in batches if necessary, add the beef to the pot and sear until browned on all sides. Reduce the heat to medium and return the bacon, onions and garlic to the pot.
  • Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced. Add the remaining 2 tablespoons butter and let melt. Add the flour and cook until everything is coated and there is a nutty aroma.
  • Add the beer, mustard and sirop de Liege; stir to combine. Add the bouquet garni. Bring the carbonnade to a simmer and cook until tender, 45 minutes.
  • Remove the carbonnade from the heat and let rest for 45 minutes. Remove the bouquet garni, reheat and serve.

CARBONNADE WITH MUSTARD CROUTONS



Carbonnade With Mustard Croutons image

Make and share this Carbonnade With Mustard Croutons recipe from Food.com.

Provided by JillAZ

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 lbs stewing beef, cubed
2 tablespoons vegetable oil
2 large onions, sliced
2 garlic cloves, minced
1 (10 ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper, freshly ground
3 slices French bread, crusts removed
2 tablespoons Dijon mustard

Steps:

  • In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture.
  • In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides.
  • Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft.
  • Add beer, beef stock, brown sugar, vinegar, bay leaves, thyme, 1/2 tsp salt, nutmeg and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours, stirring occasionally, until meat is tender.
  • Discard bay leaves.
  • If freezing:.
  • Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months.
  • To reheat and serve:.
  • Two options:.
  • Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons.
  • OR.
  • Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through.
  • Croutons:.
  • Preheat oven to 350 degrees. Spread bread slices with Dijon mustard and place on a baking sheet. Bake for 15 minutes until toasted. Cut into 1/2 inch cubes.

GARLIC & THYME-ROASTED CHICKEN PARTS WITH MUSTARD CROUTONS



Garlic & Thyme-Roasted Chicken Parts With Mustard Croutons image

This easy and delicious recipe is from Melissa Clark's new cookbook, "In the Kitchen with A Good Appetite". The drippings from the chicken add a fabulous flavour to the bread underneath which crisps while roasting. Serve with a salad or vegetable for a complete meal. NOTE: You must use a heavy-bottomed roasting pan. No aluminum--you'll just end up burning the bread.

Provided by blucoat

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

country bread, ciabatta or other sturdy bread, preferably stale and sliced 1/2 inch thick
Dijon mustard, as needed
extra virgin olive oil, as needed
1 1/2 teaspoons kosher salt, more as needed
1 (4 -5 lb) chicken, cut into 8 serving pieces, rinsed and patted dry
1 head garlic, separated into cloves (but not peeled)
1 bay leaf, torn into pieces
1/2 bunch thyme, sprigs

Steps:

  • Preheat oven to 425°F Lay the bread slices in the bottom of a heavy-duty roasting pan in one layer. Brush with mustard, drizzle liberally with olive oil and sprinkle with salt and pepper.
  • Season the chicken all over with salt and pepper and place the pieces on the bread, arranging the white meat in the center and the dark meat and wings around the sides. Scatter the garlic cloves, bay leaf, and thyme over the chicken and drizzle everything with more oil (take care to drizzle the garlic cloves).
  • Roast the chicken until it's lightly browned and the thigh juices run clear when pricked with a knife, about 50 minutes. If you like, you can crisp the skin by running the pan under the broiler for a minute, though you might want to rescue the garlic cloves before you do so they don't burn (if you don't plan to eat them, it doesn't matter so much). Serve the chicken with pieces of bread from the pan.

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE



Carbonade Flamande - Flemish Beef and Beer Stew/Casserole image

Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).

Provided by French Tart

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 15

500 g beef (chuck cut into 5mm thick slices)
4 bacon, cut into cubes (thick slices)
3 onions, roughly diced (mirepoix)
3 garlic cloves
1 bouquet garni (bay leaf, parsley, thyme)
1 (1/2 pint) bottle of belgian strong brown ale, Beer
1/2 liter beef stock
2 tablespoons red wine vinegar
20 g butter
2 tablespoons olive oil
7 -8 slices French bread, baguette
2 -3 tablespoons brown sugar
Dijon mustard
salt
pepper

Steps:

  • Preheat the oven to 170C, 340F, gas mark 3.
  • Make sure the pieces of beef are thoroughly dry, using paper towels.
  • In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
  • Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
  • Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
  • Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
  • Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
  • Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
  • Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
  • Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
  • When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
  • In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.

Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9

MUSTARD CROUTONS



Mustard Croutons image

These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian

Provided by Sharon123

Categories     Grains

Time 30m

Yield 1 batch

Number Of Ingredients 6

1/4 lb unsalted butter (90g) or 1/4 lb margarine (90g)
3 tablespoons Dijon mustard (or 2 tbls. Dijon and 1 tbls. creole mustard)
3 teaspoons fresh thyme leaves
3 teaspoons finely chopped parsley
1/4 teaspoon sea salt
1/3 lb crustless ciabatta, torn into 1/2-inch pieces (or other bread)

Steps:

  • Heat the oven to 350*F(180C).
  • . Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta.
  • Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp.
  • Remove from the oven and set aside to cool.
  • Store in an airtight container.

More about "carbonnade with mustard croutons recipes"

CARBONNADE OF BEEF WITH WHOLEGRAIN MUSTARD CROUTES
carbonnade-of-beef-with-wholegrain-mustard-croutes image
Method. Preheat the oven to 150ºC, gas mark 2. Heat the oil in a large frying pan. Add the meat in two or three batches and brown all over for 3-4 minutes. …
From waitrose.com
4/5 (20)
Total Time 2 hrs 45 mins
Servings 6
Calories 642 per serving
See details


BEEF AND ALE STEW WITH CHEESE AND MUSTARD CROûTES - SAINSBURY`S …
Preheat the oven to 150°C, fan 130°C, gas 2. Heat half the oil in a heavy-based casserole. Season the flour and toss the beef in it so that it is lightly covered. Add half the meat to the …
From sainsburysmagazine.co.uk
See details


OCADO: ERROR
Exclusive recipes from the country’s most-loved cook. Shop now. Oodles of choice, incredible value. Shop now. Shop our new Frozen-themed meal bundle and make mealtimes magical. …
From ocado.com
See details


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Carbonnade With Mustard Croutons Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), …
From food.com
See details


CARBONNADE RECIPE | EPICURIOUS
2011-12-14 Step 2. Raise the heat to medium-high and brown the meat on all sides, sprinkling it with salt and pepper as it browns. When the meat is brown, add the garlic and cook, stirring, …
From epicurious.com
See details


CREAMY BEEF AND BEER CARBONNADE | CANADIAN GOODNESS
Many carbonnade recipes suggest adding gingerbread coated with mustard to the sauce. To tip your hat to this classic, try serving with gingerbread croutons. Toast 2 to 4 slices of …
From dairyfarmersofcanada.ca
See details


CARBONNADE WITH MUSTARD CROUTONS RECIPES
Steps: In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture. In a large saucpan or dutch oven, heat oil over medium heat.
From tfrecipes.com
See details


MUSTARD CROUTONS FOOD - HOMEANDRECIPE.COM
Steps: In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture. In a large saucpan or dutch oven, heat oil over medium heat.
From homeandrecipe.com
See details


CARBONNADE A LA FLAMANDE | NIGELLA'S RECIPES | NIGELLA …
Method. Preheat the oven to 150ºC/130°C Fan/gas mark 2. Get out a large, heavy-bottomed casserole and, on the hob over a medium to high heat, melt 1 tablespoon fat, or warm 1 …
From nigella.com
See details


MUSTARDCROUTONS FOOD
3 tablespoons Dijon mustard (or 2 tbls. Dijon and 1 tbls. creole mustard) 3 teaspoons fresh thyme leaves: 3 teaspoons finely chopped parsley: 1/4 teaspoon sea salt: 1/3 lb crustless …
From homeandrecipe.com
See details


BEEF CARBONNADE RECIPE - THE TELEGRAPH
2017-03-11 1 tbsp English mustard; 300ml brown ale; 300ml stock; 1 tsp brown sugar; 1 bouquet garni; Black pepper; 2 carrots, peeled and cut into chunks; 2 parsnips, peeled and cut …
From telegraph.co.uk
See details


BEEF CARBONNADE - LA CIGALE
Method. Cooking time 2 ½ – 3 hours. PREHEAT the oven to 150°C (300°F/Gas2). Melt the butter in a large sauté pan with a tablespoon of oil. Brown the meat in batches over high heat and …
From lacigale.co.nz
See details


Related Search