20 minutes
Approximately 2 hours
Serves 4-6
Ingredients
675 g lean Scotch Beef PGI braising steak, cut into 1.25cm (1/2") cubes
3 tbsp flour, seasoned with black pepper and salt
1 tbsp oil
2 onions, peeled and sliced
1 clove garlic, crushed
1 tbsp tomato purée
1 tbsp English mustard
300 ml brown ale
300 ml stock
1 tsp brown sugar
1 bouquet garni
Black pepper
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
For the Garlic and Herb Croutons:
Half a French stick, sliced into 8
25 g butter or margarine
1-2 cloves garlic, crushed
1 tbsp fresh parsley, chopped
Cooking Method
Serve the carbonnade piled into a bowl with croutons and steamed cabbage