Boeuf à la Mode

Beef in Red Wine

Preparation info

  • serve to

    8

    • Difficulty

      Complex

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (4-pound) rump roast
  • ¼-inch thick sheet of larding fat
  • Madeira<

Method

  1. Rump roasts are usually not well-marbled, therefore it is wise to lard them. Cut fat into ¼-inch strips. Sprinkle with Madeira. Then, using a larding needle, insert them into the grain of the meat at 1–inch intervals. Once meat is larded put it into a bowl a little larger than its own size.
  2. To the bowl add the ingredients down to the flour. Refrigerate and ma