Beef A La Mode Food

BOEUF à LA MODE

Steps:

• A day before cooking, salt the roast very well with kosher salt, at least twice as well as you feel comfortable doing. Season with the other spices, trying to distribute them more or less evenly. Use the full teaspoon of nutmeg if you like the flavor of nutmeg, the half if you are skeptical. Cover with plastic wrap, and refrigerate overnight.
• Bring the roast to room temperature before cooking. Heat oven to 300 degrees. In a heavy casserole, brown the roast on all sides in hot olive oil over medium heat. It should take about 10 to 12 minutes. Remove roast to a plate. Deglaze the pan with the onion, carrot, celery and tomato paste, and stir well, scraping the bottom with a wooden spoon. Add the garlic and the wine and cognac. Cook over high heat, boiling until reduced by half. Add the roast, pig's foot, bouquet garni, bay leaves, mushrooms and enough beef stock to cover roast about halfway up. Cook in oven, covered, 3 to 4 hours, until totally tender.
• If you are serving the following day, allow to cool overnight in its broth in the refrigerator. Then remove the fat that has settled on top, remove the roast, warm all the braising juices, the pig's foot and the vegetables, and then strain it through a fine sieve, so that only the glossy broth remains. If you are serving it the day you cook it, remove the finished roast, strain the broth and then skim the fat the best you can from its surface with a ladle.
• Taste the broth. If it tastes too acidic - as it may or may not, depending on your taste and on the wine used - add up to another cup or 2 of beef broth. The foot will have given it enough body to withstand being thinned. Do any other adjusting of seasoning you like. Remove the twine from the roast, and return it to its broth until ready to reheat and serve.
• Then reheat the boeuf in its flavorful sauce, remove to a cutting board and cut into thick slices, pouring sauce over all of them, and serving more at the table. Serves 6, heartily.
• I like this best with a big handful of gremolata, the Italian condiment, on top. It is not at all French, and not at all how this is traditionally served. But it is very delicious. To make it, combine the chopped parsley, finely chopped lemon zest and finely chopped garlic in a bowl, and add a very small pinch of coarse salt.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

BEEF A LA MODE

Steps:

• In ceramic bowl, soak bacon slices in 1/2 cup of brandy for 30 minutes. Place roast in large, heavy oven-proof pot and rub with the salt, pepper and nutmeg. Cover roast with brandied bacon and tie with butcher's twine to secure. Add red wine and remaining brandy to pot. Place a plate over meat and weight it lightly to keep roast completely submerged. Refrigerate for four hours.
• Preheat oven to 220 degrees.
• Remove roast from refrigerator and place in oven. Braise, covered, for 2 hours. In a skillet over medium heat, melt butter. Add onions and saute until lightly brown. Add carrots and saute for 5 more minutes. Using a slotted spoon, add carrots and onions to roast and continue braising for 40 more minutes, until meat registers 140 degrees on a meat thermometer. Serve on a platter, surrounded by vegetables, with potatoes on side.

BEEF à LA MODE

Steps:

• Remove beef from marinade and pat dry with paper towels. Season with salt and pepper.
• In a large skillet (I used cast-iron) heat the butter over medium heat and add the beef to the pan. Sear the beef on both sides (approximately 4 minutes per side).
• Place the meat into the slow-cooker.
• With a strainer, drain marinade liquid into the slow-cooker over the meat.
• In the same pan add the vegetables and saute until tender (about 4-5 min). You may want to add some additional butter.
• Add the vegetables to the slow cooker and scrape the sides of the pan to get any of the pan's drippings for additional flavor.
• Add the tomato sauce and bouillon cubes and cover the pot.
• Set the pot to low and cook for 6-8 hours. I only had to cook for 6 hours. Each slow-cooker is slightly different so check the meat at 6 hours to determine if the meat is done.
• Slice the meat and plate it. Drizzle juices over the meat.
• Garnish with fresh parsley. I made a fresh loaf of artisan bread which was wonderful to soak up the juices of this tasty meal.

MODERN BOEUF A LA MODE

Steps:

• Sprinkle both sides of meat with kosher salt. Place a wire rack in a rimmed baking sheet. Lay meat on rack and let stand at room temperature for 1 hour.
• Bring wine to a simmer over medium-high heat. Cook until reduced to 2 cups, about 15 minutes.
• Tie parsley sprigs, thyme sprigs and bay leaves into a bouquet garni.
• Pat beef dry and season generously with pepper. Tie each piece of meat with kitchen twine to keep it from falling apart.
• Place oven rack in lower-middle position and preheat to 300°F.
• Cook bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using a slotted spoon, remove bacon to a paper-towel lined plate. Drain off all but 2 tbsp of bacon fat. Return Dutch oven to medium-high heat until fat begins to smoke. Add beef to pot and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
• Reduce heat to medium and add onion. Sauté onion 2-4 minutes until softened. Add garlic, flour and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth and bouquet garni. Scrape bottom of pan to release fond. Return meat and any accumulated juices to pot. Increase heat to high and bring liquid to a simmer. Place a large piece of foil over pot and cover tightly with lid. Move pot into oven. Turn meat with tongs every hour, until dinner fork slips easily in and out of meat, 2 1/2 - 3 hours. Add carrots to pot after 2 hours of cooking.
• Meanwhile, bring onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover tightly and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 tsp table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8-12 minutes. Remove from heat and set aside.
• Place 1/4 cup water in a small bowl and sprinkle gelatin powder over surface.
• Transfer beef to cutting board when fully cooked; tent with foil. Allow braising liquid to settle for 5 minutes, then skim fat off surface with wide, shallow spoon. Remove bouquet garni and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add gelatin and stir until completely dissolved.
• Remove kitchen twine and discard. Carve meat into 1/2-inch-thick slices against the grain. Divide meat among warmed bowls or transfer to platter. Arrange vegetables around meat, pour sauce on top, sprinkle with minced parsley and serve immediately.
• *To prepare in advance:* follow recipe through step 10, but skip the gelatin step. Place the meat back in the sauce, cool to room temperature and refrigerate up to 2 days. Slice the beef and arrange in a 13x9" baking dish. Soften the gelatin, bring the sauce to a simmer and add the gelatin. Pour the warm sauce over the meat, cover with foil and bake at 350F until heated through, about 30 minutes.

BOEUF à LA MODE RECIPE, BAVARIAN-STYLE ROAST BEEF PREPARATION

Steps:

• Wash, peel and chop the root vegetables and cut the leek into leaves. Peel and prepare the garlic and onions. Boil the chopped vegetables, herbs and aromatics with the garlic in a large pot with red wine, water and red wine vinegar.
• Wash the braised beef and pat dry, then place in the cool stain. Let the meat mature in the fridge for 2-4 days, turning twice a day.
• Remove the beef from the stain and drain.
• Pass the vegetables through a sieve and prepare the staining liquid and vegetables for the preparation of the sauce.
• Preheat oven to 180°C at top and bottom heat. Fry the prepared meat on all sides in a large pan with clarified butter at high heat and let it take on its colour. Remove the fried meat from the pot.
• Pour the drained vegetables from the stain into the hot pot and fry over high heat. Stir well the whole time with a spatula, the vegetables may take on a light brown colour. Add the tomato paste to the roasted vegetables.
• Brown the roasted vegetables with the tomato puree at high heat for about five minutes. The colour changes from red to brown-red. Using a spatula, scrape the roasting substances off the bottom of the pot to produce the desired roasting substances for the taste and colour of the sauce.
• Deglaze the roast with the stain, add the veal stock and add the mixed starch to the sauce. You can later reduce the sauce to the desired consistency. Place the meat in the sauce. Close the pot with a lid, roast in the oven with a lid for 1.5-2 hours until soft
• Check cooking degree of meat by pricking with a meat fork. If the meat gives slightly after the roast beef is ready. Remove the meat from the sauce and prepare extra.
• Drain the sauce through a fine sieve. I use a hair sieve. You could also use a passing cloth, which you boil in water beforehand.
• Add salt, pepper, sugar, butter and cognac to the sauce on the stove to the desired thickness and mix well.
• Cut the meat into slices. I like to prepare the roast one day earlier, cut the cooled meat into even slices. Heat the slices of meat in the sauce before serving. You can try the meat first. If it's not soft enough, simply simmer in the sauce for a few minutes.
• Prepare the side dishes: Cook the spaetzle and toss it in butter, prepare the vegetables and put them on the plate.
• Heat the braised beef in the sauce, arrange the slices of meat on warm plates. Serve the prepared spaetzle and vegetables. Mix the sauce, add and serve. Enjoy your meal!

BEEF 'A LA MODE

Steps:

• Season meat with salt and pepper.
• Put in bowl and pour wine over top.
• Let stand in refrigerator for 5 to 6 hours.
• Remove meat from wine and pat dry; discard the wine marinade.
• Sprinkle flour on meat and brown on both sides in the cooking oil.
• Remove meat and pour off fat.
• Add meat back into pan with all remaining ingredients.
• Bring back to a low boil and then turn to simmer and cook for 20 minutes or until veggies are tender.

BRAISED BEEF A LA MODE

Steps:

• Tie meat in a compact form and lard through center with pork fat, according to directions . Combine salt and pepper, vegetables, herbs, garlic, and red wine. Add Cognac or not, as you please. Marinate meat in this mixture for 6 hours or overnight, turning occasionally. Drain, saving marinade, and dry; then brown in the fat. Put in braising pot or casserole, add bones, marinade, water, tomatoes, and veal knuckle. Cover and bake in preheated moderate oven (350°F.) for 1 1/4 hours. Discard bones; remove meat and veal knuckle. Strain sauce and skim off all fat. In the meantime, peel the vegetables and parboil. Drain. Brown parboiled onions in the butter. Return meat to the casserole which has been wiped clean. Cut the meat from the veal knuckle and add along with the vegetables and strained sauce. Cover and continue cooking until tender, about 1 hour, or longer if the meat was not tender to begin with. Arrange meat on a platter; surround with vegetables. Correct seasoning of the sauce, skim off fat if any remains, and serve with the meat. Makes 8 to 10 servings. It is delicious cold, by the way.

BEEF A LA MODE

Steps:

• Marinade the piece of beef, for at least 2 hours, in a bowl containing the wine, lemon juice, a little of the onion finely chopped, salt, pepper and bouquet garni. Melt the butter in a stewpan, dry the beef and fry on each side until brown. Slice the rest of the onion and fry at the same time. Put the meat and onion on one side whilst you make the gravy with the flour, stock and marinade in which the beef was soaked. Put back the meat and onions and cover with rashers. Slice the vegetables finely and add to the pot.