Pot Roast of Beef in the Style of Marseilles

Boeuf à la Mode Marseillaise

Preparation info

  • Several meals for


    • Difficulty


    • Ready in

      40 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This classic dish is hardly worth making in small quantities. For one thing, the flavor and texture of the cooked meat are much better with a largish piece of, say, 5 to 7 pounds. Smaller sizes lose their juices too quickly. The secret trick here is the use of a dry fruit brandy (instead of the more normal Cognac) to give a most delicate and subtle, vaguely fruity touch to both the meat and the sauce. In this recipe I use a very light Alsatian blackberry brandy, but one might equally use th