38 The Times MagazineCARBONNADE OF BEEF
Serves 6
I adore braising beef. Putting the braise
together has a marvellously satisfying
quality to it and once it is simmering very
gently either in the oven or on the cooker,
the smell alone is enough.- 1kg beef rump
- Salt and black pepper
- Oil, for frying
- 5 onions, peeled and sliced
- 50g butter
- 100g unsmoked streaky bacon,
cut into small, fine strips - 4 garlic cloves, finely chopped
- 75ml red wine vinegar
- 600ml stout or Guinness
- 300ml brown stock
- A small bushel of thyme
- 1 bay leaf
- A small blade of mace
To serve- Boiled potatoes, butter
and chopped parsley - A big pot of Dijon mustard
- A really splendid bottle or two
of pinot noir. Maybe three
- Cut the rump into 2.5cm squares and
season well with salt and freshly milled
black pepper. Warm a frying pan with a
little oil and, in small batches, thoroughly
brown the meat all over. - If the remaining fat in the pan is unburnt
and not in the least bitter then use it to fry
the onions, with the addition of 50g butter,
until they are a good, rich brown. When the
onions have almost caramelised, add the
bacon and garlic and fry for a few minutes
until lightly coloured. Pour in the red wine
vinegar and simmer until the vinegar has
all but evaporated, then add a quarter of
the stout and simmer for a few minutes. - Warm a heavy-bottomed braising pot
and tip in the browned meat, the onion
and stout liquor. Pour in the remaining
stout and the stock and add the thyme, bay
leaf and mace. Bring up to a very gentle
simmer. Tightly seal the pot and reduce the
heat to as low as possible on the stove or
in the oven, depending on where you are
cooking the beef. - After 2½-3 hours, lift off the lid and
gently skim away any excess fat. There may
well be a great deal of liquid. Simply up the
heat and allow the stock to reduce until it
coats the beef with the onions. There is no
thickener in this sauce so do not look for
that fake, glossy lacquer. Serve with the
potatoes and the mustard. n
Eat!
QUO VADIS
Quo Vadis, 26-29 Dean Street,
London W1 (020 7437 9585;
quovadissoho.co.uk)