Carbonnade Flamande

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By Jason Stoller Smith, Executive Chef, Timberline Lodge


2 pounds boneless beef short ribs, cut into 2-inch chunks
1/4 cup seasoned flour
1/4 cup butter
1/4 cup applewood bacon, thinly sliced
4 cloves garlic, finely sliced
1 large onion, julienne
2 cups Mt. Hood Brewing Company’s “Voeden Glacier” barrel-aged beer or (if you must) any other Belgian-style ale
1 cup natural beef stock
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
1/2 tablespoon minced fresh tarragon
1 bay leaf
2 large Honeycrisp apples, peeled, cored, and cut into wedges
Pinch of kosher salt and some fresh ground pepper.


Preheat oven to 325°F. Heat a thick braising pan on the stovetop over high heat. Toss short ribs in seasoned flour. Add butter to braising pan and heat until browned and smoking hot. Add short ribs, in small batches, taking care not to crowd the pan and to maintain a hot temperature. Remove short ribs once browned.

Add bacon to pan and stir occasionally until cooked through but not browned. Add garlic to the bacon and cook briefly before adding the onions. Cook onions just until translucent and then return the browned short rib pieces to the pot. Add the beer and bring to a boil. Add remaining ingredients, except the apples, and raise temperature just to below boiling.

Cover braising pan and put in the oven for about an hour until short ribs are tender but not falling apart. Add apples and return to oven, cooking briefly just to cook the apples through. Correct seasoning and enjoy with more beer and crusty bread.

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