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

Boeuf à la Mode de la Famille Artaud

Preparation info

  • For

    6 to 8

    • Difficulty


    • 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.)