Bœuf Mode à l’Ancienne

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

This is a classic dish, which exactly illustrates the difficult art of braising. As this subject has been treated at some length in the chapter on cooking methods, we recommend the reader to turn before trying this recipe.


  • A piece of beef weighing 3 to 4 lb, preferably from the rump
  • 6 ounces of larding


Cut some long strips from the larding bacon, season them with a crushed clove of garlic, chopped parsley, ground pepper, and salt, and thread them through the beef so that the ends emerge on both sides. Put the piece of larded beef in an earthenware crock, with the carrots and onions sliced into 4, the bunch of herbs, a clove of garlic, and the spices. Pour over it the white wine, and leave the