Another tasty recipe from ‘Ricardo’s Slow Cooker’, by Ricardo Larrivee. The traditional version is braised for ages, this uses flank steak and works out beautifully for a week night meal. My only hot tip is to give yourself time prior to serving to shred the flank (I just used 2 forks on a large plate), removing any veins or fatty bits and then adding the perfect beef back into the juicy onion fabulouslessness. Mashed potatoes are a must – enjoy!
Flemish Carbonnade (Slow Cooker)
1 kg. flank steak cut into 4 pieces (I used 2 smaller flanks, and cut for a total of 6 pieces so that they fit better into my slow cooker)
olive oil, salt and freshly ground pepper
4 large onions, thinly sliced into half moons
2 T. EACH butter AND flour
1 bottle (330 mL) red, golden or dark beer
1/2 c. strong chicken broth
2 T. EACH brown sugar AND balsamic vinegar
1 T. Dijon
In a large skillet, brown the beef in a bit of olive oil, seasoning well with salt and pepper and then transfer it all to the slow cooker. Add the butter and onions to the same skillet and cook while stirring until they’re nicely browned. Season with more salt and pepper, sprinkle on the flour and mix thoroughly, making sure there’s no visible flour, then add the beer and bring the mix to a boil while stirring.
Transfer all to your slow cooker, and add the broth, brown sugar, balsamic and Dijon. Give it all a good mix, cover and cook on LOW for 5 hours. Adjust the seasoning as you see fit, shred the beef, make sure it’s all good and hot after adding the beef back in and definitely serve with mashed potatoes (though we had some vegetables too!).