Bœuf à la Mode

Name: Bœuf à la Mode
Yield: Serves 8 to 10
Cuisine: France
Ingredients: 1 boned joint of beef (about 4–5 pounds); 1 clove garlic; 2 stalks celery, sliced; 1 Spanish onion, sliced; 2 large carrots, sliced; ½ pint red or white wine; ½ pint red or white wine; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 2 tablespoons butter; 2 tablespoons flour; 2 tablespoons lard or dripping; 2 tablespoons lard or dripping; 4 tablespoons cognac; pinch of thyme; 2 bay leaves; 4 sprigs parsley; butter; 24 button onions; 6 carrots; 1 small tin tomatoes; 1 or 2 beef or veal bones; 1 or 2 beef or veal bones; ½ pint beef or veal stock; ½ pint beef or veal stock; sugar

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 boned joint of beef (about 4–5 pounds)
salt and freshly-ground black pepper
½ pint red or

Europe
France
Main course
Mediterranean

Method

Have your butcher lard beef (silverside or top rump of beef is best) with strips of larding pork. Season it with salt and pepper and put in a porcelain or earthenware bowl (not metal) with red or white wine, sliced onion, carrots, garlic, celery, bay leaves and parsley. Add cognac and a pinch of thyme. Let the meat marinate in a cold place in this mixture for 6 hours or more, turning the meat o