The Carbonade with Chianina beef is a very tasty recipe, which requires a long preparation time, but is very easy to make. Obviously, the meat I will use will be Chianina, but on the other hand, I use exclusively meats from the family butcher…the best. As for the beer, I will use our own: a craft lager, with a 6.5% alcohol content, suitable for meats.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 2 Hours 18 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs beef shank cut into 1-inch thick slices
- 3 white onions
- 2 carrots
- to taste thyme
- 2 leaves bay leaves
- 4 cups lager beer
- to taste salt and pepper
Tools
- Deep casserole that can also be used in the oven
Preparation
First of all, prepare your workspace with all the ingredients already measured so that you have everything at hand.
Get a casserole that can be used in the oven, so it should be free of plastic handles.
Season the slices of meat with salt, pepper, and thyme.
Peel the onions and carrots, and slice them both finely.
Pour a tablespoon of oil into the casserole, and alternate layers of meat with onions and carrots.
Halfway through layering, add the bay leaves.
Cover the meat with beer, put it back on the stove, and as soon as it starts to boil, transfer the pot to the preheated oven at 350°F.
Let it cook for about 2 and a half hours.
Halfway through cooking, cover the meat with a sheet of aluminum foil or a lid.
If there is still too much liquid at the end of cooking, remove the meat and put the casserole back on the stove.
This way, you can reduce the liquid as desired.
Pour it back over the meat and serve your Carbonade with Chianina beef after letting it rest for 15 minutes.
Notes
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