
By honest-food.net
Belgian Carbonnade
Instructions
Prep:15minCook:3h
I use shanks here because they have so much connective tissue: Once they break down, all that stuff makes the broth silky and it tastes as if there is a ton of fat in there, but there isn't. If I don't have shanks, shoulder is the way to go. You could do this with a large hind leg roast, but it would not be as silky. If you are using store-bought meat, my top choices would be beef shanks, stew meat and lamb shoulder.
Updated at: Thu, 27 Mar 2025 12:29:17 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
9
Low
Nutrition per serving
Calories556 kcal (28%)
Total Fat17.1 g (24%)
Carbs17.4 g (7%)
Sugars5.6 g (6%)
Protein73 g (146%)
Sodium449.3 mg (22%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

3 poundselk shank
venison shanks or shoulder meat

¼ cupduck fat
or unsalted butter

salt

3onions
peeled and sliced root to tip

1 ouncedried mushrooms
rehydrated in 1 cup warm water and chopped

2 teaspoonsdried thyme

3 tablespoonsflour

2 tablespoonsmustard
Dijon is best

1 cupvenison broth
or beef

1 bottlesbeer
Belgian abbey ale is traditional

2 tablespoonscider vinegar

1 heaping tablespoonred currant jelly

black pepper

parsley
chopped, for garnish
Instructions
View on honest-food.net
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