Short-rib beef carbonnade recipe | olivemagazine
This classic Belgian one-pot works really well with beef short-ribs, slow-cooked until meltingly tender and falling off the bone. Plus, it's really easy to make
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 50g butter
- 4 small or 3 large onions sliced
- 6 onions about 1.5kg
- 4 tbsp flour seasoned
- 900ml brown or ruby ale
- 2 tsp white wine vinegar
- 1 tbsp light muscovado sugar
- to serve buttery mashed potato
- to serve spring greens
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