Recipe: Yummy Plain boiled rice with carbonnade of beef and ratatouille

Plain boiled rice with carbonnade of beef and ratatouille. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries. Serve with rice and steamed broccoli.

In this video I am showing my version of beef carbonnade. Enjoy very tender big chunks of beef seating in a bed of white rice. When the meat is seared, add the mixture of the onions and stir. You can have Plain boiled rice with carbonnade of beef and ratatouille using 24 ingredients and 20 steps. Here is how you cook it.

Ingredients of Plain boiled rice with carbonnade of beef and ratatouille

1. It's of *for the rice.
2. It's 200 g of dry rice.
3. It's of *for the beef.
4. Prepare 600 g of lean beef(top side).
5. Prepare of salt.
6. You need of pepper.
7. Prepare 50 g of flour.
8. Prepare 30 g of oil.
9. You need 250 g of onions.
10. You need 250 g of beer.
11. You need 20 g of caster sugar.
12. You need 30 g of tomato puree.
13. You need of stock or water.
14. It's of **ratatouille.
15. Prepare 200 g of courgettes.
16. Prepare 200 g of aubergines.
17. You need 200 g of Tomatoes.
18. Prepare 50 ml of oil.
19. You need 75 g of onions.
20. It's 2 of garlic.
21. Prepare 75 g of red pepper diced.
22. It's 75 g of green pepper diced.
23. Prepare of salt pepper.
24. Prepare of persley.

It's a Belgium stew, traditionally NOT cooked in a slow This version of beef carbonnade uses some shortcuts, in that even though the beef is browned, the Add egg noodles to boiling water and cook according to package directions. Sprinkle with parsley and serve with boiled carrots and potatoes. Also works well with chunks of lamb shoulder or veal shoulder. Uncover the pan; the mixture should be stewy but not soupy; if it is, raise the heat and boil out some of the liquid.

Plain boiled rice with carbonnade of beef and ratatouille step by step

1. Wash the rice.add to prenty of boiling salted water.
2. Stir to the boil and simmer gently until tender for 15 minutes.
3. Pour into a sieve and rinse well under cold running water then boiling water.drain and leave in a the seive,place over a bowl and cover with a cloth.
4. Place in a tray in a hotplate a keep it hot.
5. ***the beef carbonnade.
6. Cut the meet into thin slices.
7. Season with salt ans pepper and pass through the flour.
8. Quickly colour on both sides in hot fat and place in a casserole.
9. Fry the onions to a light brown colour.Add to the meat.
10. Add beer,sugar and tomatoe purée and sufficient brown stock or water.
11. Cover with a tight lid and simmer gently in the oven until the meat is tender.
12. ****Ratatoulile.
13. Trim off both ends of the courgettes and Aubergines.
14. Remove the skin,cut into 3 mm slice.
15. Peel, remove the seeds and chop the tomatoes.Place the oil in a thick bottom pan and add the onions chopped.
16. Cover with a lid and allow to cook gently for 5-7 min.
17. Add the garlic, courgettes and aubergine and pepper.
18. Season lightly with salt and pepper.Allow to cook gentry,toss occasionally and keep covered.
19. Add tomatoes and continue cooking for 20 min.
20. Ganish with parsley.

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