Pot Roast of Beef in the Style of Mademoiselle Vivette’s Family

Name: Pot Roast of Beef in the Style of Mademoiselle Vivette’s Family (Boeuf à la Mode de la Famille Artaud)
Prep time: 6 h 30 min
Total time: 6 h 30 min
Yield: For 6 to 8 people
Cuisine: French
Ingredients: Crystal salt, freshly ground black pepper, whole bay leaves, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, thyme; Beef for pot roast: chuck, or heel of round, or shoulder, arm or blade (about 3 to 5 lbs.); Crystal salt, freshly ground black pepper, whole bay leaves, thyme; Beef for pot roast: chuck, or heel of round, or shoulder, arm or blade (about 3 to 5 lbs.); Beef for pot roast: chuck, or heel of round, or shoulder, arm or blade (about 3 to 5 lbs.); Calf’s foot or veal knuckle, split by butcher (1); Calf’s foot or veal knuckle, split by butcher (1); Carrots (3 medium); Butter (about 6 Tb); Crystal salt, freshly ground black pepper, whole bay leaves, thyme; Yellow onions (2 medium); Armagnac brandy (½ cup); Beef bouillon (about 4 cups); Potatoes, small boiling (1 to 1½ lbs. according to size of beef cut); Potatoes, small boiling (1 to 1½ lbs. according to size of beef cut); Parsley (small bunch); Salt pork, long lardoons to lard the beef (about 1 dozen); Salt pork, long lardoons to lard the beef (about 1 dozen); Salt pork, long lardoons to lard the beef (about 1 dozen); Dry white wine (½ cup)

Boeuf à la Mode de la Famille Artaud

Preparation info

For
6 to 8
people

Difficulty
Medium
Ready in
7 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is a Provençal variation of a pot roast of beef, with a calf’s foot to add body and strength to the poaching sauce, while a blend of mountain herbs and a dash of Armagnac brandy supply the aromatic flavorings. Surprisingly for Provence, there is no garlic! (menu and wine suggestions.)

Ingredients

Europe
France
Main course
Provence
Mediterranean
Gluten-free

Ingredients

Method