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Recipe : ** Beef A La Mode

Beef A La Mode
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    4 h
  • Ready in
    4 h 25
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
Beef

Recipe's Ingredients

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  • 2 tablespoons butter
  • 4 slc salt pork (thin slice)
  • 12 sm white onions
  • 1 calf's foot, or veal knuckle
  • 3 carrots
  • 1 sugar lump
  • 1 pch thyme
  • 1 bay leaf
  • 3 sprg parsley
  • 1 teaspoon salt
  • ½ teaspoons pepper
  • 1.4 kg boneless pot roast
  • 30 ml brandy
  • 250 ml consomme
  • 250 ml dry white wine

  • Recipe preparation steps

  • 1
    Have the butcher lard the meat.
  • 2
    In Dutch oven or large heavy saucepan, heat butter.
  • 3
    Add meat and cook over brisk flame until slightly browned on all sides.
  • 4
    Add salt pork and onions and continue cooking until well browned.
  • 5
    Add brandy and ignite.
  • 6
    Add calf's foot, carrots, sugar, thyme, bay leaf, parsley, salt, pepper, consomme, and wine.
  • 7
    Bring to boil.
  • 8
    Cover tightly and simmer for 4 hours, or until meat is tender.
  • 9
    Remove meat and cut it against the grain into thin slices.
  • 10
    Arrange slices on heated serving dish.
  • 11
    Garnish with onions, carrots, and meat of calf's foot.
  • 12
    Skim fat from gravy.
  • 13
    Pour a few spoonfuls of gravy on slices of meat.
  • 14
    Strain remaining gravy and serve in a sauce boat.Serve with boiled potatoes.Comments: Bœuf a la mode is one of the basic dishes of French cuisine.
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    It is served everywhere in France, from the most elegant homes and restaurants to the farmer's table.Although it is a family dish, it is considered fit for a king, and Marcel Proust, one of the most sophisticated French writers, has written in "Remembrance of Things Past" a lengthy and loving description of bœuf a la mode and the mysterious way the family cook had of making this dish 'THE' dish to be anticipated, tasted, and talked about.
  • 16
    Bœuf a la mode is equally good when reheated, and delicious when eaten cold, covered with the jellied sauce.
  • Ready !