BOEUF à LA MODE
At the apogee of cooking in vino is this dish, which involves a whole beef roast. As befits a thing that humans have been eating since before computers, before cars, before guns - perhaps before science itself - boeuf à la mode tastes less invented than it does discovered. The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Provided by Tamar Adler
Categories roasts, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1234 milligrams, Sugar 3 grams, TransFat 1 gram
BOEUF à LA MODE RECIPE, BAVARIAN-STYLE ROAST BEEF PREPARATION
Boeuf à la Mode recipe, Bavarian braised beef prepared step by step. Learn all the important tips: Meat selection, side dishes, stain, wonderful sauce, perfect serving... Here I show you how to prepare the finest roast beef!
Provided by https://thomassixt.de/en/author/thomas/
Categories All Recipes by German Chef Thomas Sixt Christmas Recipes Recipes with Cooking Videos Top 20 Christmas Recipes
Time 3h35m
Yield 4 Persons
Number Of Ingredients 18
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!
Nutrition Facts : Calories 1052, Carbohydrate 18, Cholesterol 237, Fat 52, Fiber 2, Protein 73, SaturatedFat 21, Sodium 1717, Sugar 6
MODERN BOEUF A LA MODE
A modern rendition of a 17th century French classic. From Cook's Illustrated Magazine. Serve with boiled potatoes, buttered noodles or steamed rice.
Provided by DrGaellon
Categories Stew
Time 4h
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 818.1, Fat 55.5, SaturatedFat 22.9, Cholesterol 177.8, Sodium 863.4, Carbohydrate 14.2, Fiber 2.1, Sugar 5.9, Protein 46.8
BOEUF A LA MODE (BEEF AND VEGETABLES IN RED WINE)
Provided by Craig Claiborne
Categories dinner, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Cut the beef into one-and-a-half-inch cubes. Sprinkle with salt and pepper.
- Scrape and trim vegetables onto a sheet of wax paper. When finished, the paper may be gathered up and discarded in one fell swoop.
- Using a paring knife, peel the onion. Cut it into three-quarters-of-an-inch cubes. There should be about one cup.
- Trim off the ends of the carrots with a paring knife. Using a swivel-bladed paring knife, scrape the sides of the carrots. Using the chef's knife, cut the carrots into one-and-a-half-inch lengths. Cut the lengths into quarters. There should be about one and a half cups.
- Using a regular paring knife, cut off the stems and opposite ends of the turnips. Using a swivel-bladed paring knife, peel the turnips. Cut the turnips into quarters. Cut each quarter in half. There should be about two cups.
- Using a paring knife, peel the garlic. Using a chef's knife, mince it fine.
- Using a chef's knife, cut the celery lengthwise into quarters. Cut the strips into one-and-a-half-inch lengths. There should be about one cup.
- Gather the parsley, thyme and bay leaf into a bundle. Tie it with string.
- Heat the oil in a heavy skillet (for example, a five-quart skillet 11 1/2 inches in diameter).
- When the oil is extremely hot and almost smoking, add the beef pieces one cube at a time. As the meat browns on one side, turn the pieces, scraping them from the bottom with a wooden spoon or turning them with a two-pronged fork. While browning the meat the heat should be kept as high as possible. The browning should take about five minutes.
- When the beef cubes are browned all over, add the onions and garlic and stir to blend. The beef will give up some liquid. Continue cooking over high heat, stirring often, about three minutes.
- Use the skillet lid, partly cover and pour off the fat from the skillet. Sprinkle with flour and stir with a wooden spoon to coat the cubes evenly.
- Add the wine and water and stir until flour is blended with the liquid. Add the tied bundle of herbs, salt and pepper to taste. Cover closely and cook over moderate heat one hour.
- Meanwhile, put the turnips, carrots and celery in a small saucepan (a five-cup saucepan is suitable) and add water to cover. Add salt to taste. Bring to a boil. Let cook about one minute. Drain in a colander.
- Add the vegetables to the stew. Cover closely and continue cooking 30 minutes. Add the Cognac and serve piping hot with rice or boiled buttered potatoes.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 968 milligrams, Sugar 6 grams, TransFat 2 grams
BOEUF A LA HATIENNE (HAITIAN BEEF WITH TOMATOES & PEPPERS)
This is very good! You can buy a cheaper cut of beef for this, as it's simmered. When we lived in Haiti, we used to serve this with white rice, for the great sauce, and green plantain slices, my recipe #148367. I don't know how this slipped my mind - I use Scotch Bonnet peppers instead of chili peppers - they provide heat but not a sharp kind of heat.Updated 07/29/08. This could probably be made in the crockpot or prepared the day before; as this dish is more flavorful when served the next day, as is, with most dishes of this kind! (YUM) It can be made fiery hot or very mild, depending on the amount of chiles used, or how much heat your stomach can take!!! ;) This is also done with my recipe #148276 as it is a seasoning made with vinegar as a base. It is really very good with different kinds of dishes - American, Italian, Cuban & so on. Updated: 01/31/2010 when we make this here at the home I forgo cooking with the hot peppers as I am sure you can understand why but I do put a whole Scotch Bonnet pepper in the water when simmering so that it can get a little of the flavor & then I do the same in the oil when I heat it and the remove it -- it is really delicious! :)
Provided by Manami
Categories Roast Beef
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the beef, water to cover, and salt in a large pot.
- Bring to a boil, lower heat, and simmer uncovered, until beef is tender and water is completely evaporated, 45 minutes to an hour.
- While the beef is simmering, heat the oil over medium flame in a skillet.
- Add onion, peppers, garlic and chile pepper and sauté till onions and peppers are wilted.
- Add tomatoes, vinegar, salt & pepper.
- Reduce heat to low and simmer until almost all liquid is evaporated, about 20-25 minutes.
- Add the beef to the peppers and onions and simmer another 20-30 minutes.
- Add a little water if necessary.
- Adjust seasonings and serve with rice, & fried green plantains (banan peseé).
Nutrition Facts : Calories 355.8, Fat 21.4, SaturatedFat 4.5, Cholesterol 63.6, Sodium 1239.2, Carbohydrate 16.3, Fiber 3.7, Sugar 8.2, Protein 25.8
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