Bœuf a la Mode

Preparation info

    • Difficulty

      Complex

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a piece of beef, lard it with strips of bacon, sprinkled with salt and pepper, season it on all sides, tie it well and soak it in claret for a couple of hours, turning it occasionally. About a pint would do for a piece of beef weighing about four to five pounds. Drain it and fry it in butter on all sides, so as to close the meat, which should retain its juice during the lengthy process of braising. Put it in a saucepan, pour over it the wine in which it has soaked, a liqueur glass of brandy, a cup of stock; add a little grated nutmeg, two lumps of sugar, and a bouquet, composed of one clove, bay leaf, thyme and parsley. Bring to the boil. Then add a few onions cut in quarters, or, better still, little button onions, one calf’s foot, cut in small cubes, and let the whole thing simmer really slowly for about seven to eight hours, turning it twice. About half time put in a few carrots, cut in slices, and previously slightly fried in butter. When cooking is finished, remove the string carefully, put the beef in a serving dish, arrange round the meat the carrots and pieces of calf’s foot, and pour over, through a strainer, the gravy from which the fat must be removed. It should be delicious and soft. Serve very hot.

If you want to serve it cold the following days, this is the best way to prepare it. Remove the beef, cut it in slices, and put these in a hollow serving dish; arrange the “trimmings, ” and pour the gravy evenly, so as to cover the slices of meat; when cold it will be succulent jelly.