The Falls City Carbonade Recipe

Ingredients

• 3 to 3-½ Pounds Beef rump roast
• 4 tablespoon Beef suet or vegetable oil
• Salt and freshly ground Black pepper to taste
• 2 tablespoon Butter
• 4 Onions, sliced
• ¼ cups Water
• 2 tablespoon Cider vinegar
• 1 teaspoon Sugar
• 1¼ cups Beer
• 3 cups Brown soup stock (see topic 3) or bouillon
• 2 Ribs celery, cut in half
• 2 Carrots, peeled and cut in Half
• 2 Sprigs parsley
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 2 tablespoon Butter, at room temperature
• 2 tablespoon All-purpose flour