Recipes

Carbonade

Commonly found in The Alps, this dish tends to have a slightly bitter and sweet finish. Add some regional flavor by adding wine, bacon, and more!

Basic Carbonade:

Your choice of meat:

  • Chuck Roast
  • Bottom Sirloin
  • Pork Shoulder

Mirepoix (onions, garlic, carrots, aromatics, etc.)

Beer or Alpine white wine

Stock

Vinegar

Sea salt

DLM Tellicherry Pepper

 

Add Regional Flavor by Using Ingredients Commonly Found Below:

Switzerland – add bacon and onions as well as beer or a white wine.

Austria – use white wine or cider, and add in onions and root vegetables.

Germany – use a German beer (try one from Ayinger) along with onions, bay leaves, and mustard.

 

Brown the meat in small batches in a heavy-bottomed pan or Dutch oven with a little fat. Add mirepoix to create an excellent flavor foundation, using onions, garlic, carrots, aromatics, etc. Deglaze pan using beer (or try an Alpine white wine) and some stock. This helps those browned bits become liquid, reinforcing the dish’s foundation flavors. Use enough liquid to partially submerge the meat.

Cover and cook in a low-heat oven (325°F or less) or low simmer on stove. An hour is a good place to start checking for tenderness. When it’s fork tender, it’s ready for the next step. Season and finish by adding a splash of additional beer, wine, or vinegar along with some good sea salt and DLM Tellicherry Pepper. Serve with potatoes or noodles if desired.

SERVINGS:

ALLERGENS: None: NONE

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