Name: Boeuf à la Mode (Beef in Red Wine)
Yield: serve to 8
Cuisine: France
Ingredients: 1 pound fresh mushrooms; 18 small white boiling onions, cleaned; 8 carrots; 1 tablespoon sugar; 2 beef knuckles, split; ¼ cup stock; 3 cups red wine; 2 onions, diced; ¼ teaspoon dried tarragon; 1 carrot, diced; ⅛ teaspoon thyme; 6 crushed peppercorns; 3 tablespoons wine vinegar; 3 celery tops, diced; 1 (4-pound) rump roast; Dash of nutmeg; 1 large bay leaf; 2 cloves garlic, minced; 1 teaspoon salt; 2 whole cloves; Flour; ¼ teaspoon pepper; 3 tablespoons vegetable oil; Madeira; Cognac

Preparation info

serve to
8

Difficulty
Complex

Appears in

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<

Europe
France
Main course
Mediterranean

Method

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.
To the bowl add the ingredients down to the flour. Refrigerate and ma