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
DAUBE A LA PROVENCALE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 10h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
- Preheat the oven to 325 degrees F.
- Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
- Preheat the oven to 350 degrees F. Grease a gratin dish.
- Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.
LA DAUBE - BEEF A LA MODE
The secret of a good daube is having every component well-browned. Delicious served hot or cold. For convenience's sake, take advantage of your slow cooker. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Roast Beef
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Make deep cuts in beef roast.
- Slice salt pork very thinly; rub with pepper and place into cuts.
- Cover meat with garlic, seasonings and chopped onion; rub in well and dredge with flour.
- Heat the bacon grease in a large pot or dutch oven, add sliced onion and brown.
- Remove onion, place meat in pot and cover with onions.
- Cover and cook slowly until well-browned on one side.
- Turn and brown the other side.
- Add vegetables and brown well.
- Add about 1/4 cup water,cover closely and simmer for three or more hours, adding more boiling water to prevent sticking.
BEEF 'A LA MODE
Now don't ask me why this is called this....I don't have a clue why. It is a recipe I found in a 1970 Women's Day cookbook. I have revised it quite a bit to suit my needs. Nothing real fancy, just good old comfort food. I serve with noodles or rice. Prep time does not include the 5-6 hours the meat needs to marinade in the refrigerator.
Provided by Jellyqueen
Categories One Dish Meal
Time 45m
Yield 3 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1009.3, Fat 71.8, SaturatedFat 26.8, Cholesterol 194, Sodium 177.4, Carbohydrate 21.6, Fiber 4.4, Sugar 9.2, Protein 53.6
DAUBE DE BOEUF A LA PROVENCALE
This is a Julia Child recipe with the instructions rewritten slightly for concision. The preparation time does not include marinating time of at least 6 hours. Julia suggests serving with steamed rice, butter noodles, or boiled potatoes, French bread & Beaujolais, Mountain Red or rose wine.
Provided by echo echo
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
- Scrape marinade off meat and reserve.
- Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
- In a bowl toss marinade with tomatoes and mushrooms.
- Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
- Alternate layers of meat and vegetables, ending with vegetables.
- Pour in any left-over marinade.
- Cover, set over moderate heat and simmer 15 minutes.
- If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
- Cover and simmer 1½-2 hours until meat is tender when pierced.
- Tip casserole, trim out fat and taste for seasoning.
- If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
- Chop or purée garlic and mash with capers.
- Beat in mustard.
- Gradually beat in olive oil to make a thick sauce.
- Stir in basil or parsley just before serving.
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- Pat the chuck roast dry with paper towels, then rub all over with the ground nutmeg. Sprinkle both sides generously with kosher salt and black pepper.
- Warm a Dutch oven on medium-low heat, then add the bacon. Sauté, lowering the heat as needed, until crispy and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon; there should be about 1 tablespoon of liquid fat left in the Dutch oven (if there’s less, add a tablespoon of lard or coconut oil). Adjust the heat to medium-high and allow to come to temperature, about 1 minute.
- Preheat the oven to 300 degrees. Gently blot any accumulated liquid from the chuck roast with a paper towel, then add the roast to the Dutch oven. Brown on both sides until a deep brown crust forms, about 3 minutes per side, then remove the roast and set aside. Reduce heat to medium and add the diced onion, sautéing until translucent, about 3 minutes. Stir in the tomato paste and sauté until fragrant, about 1 minute. Add the vinegar and wine and deglaze. Return the bacon to the pot, then add the roast, thyme, half of the parsley and the bay leaves. Pour enough stock to cover 3/4 of the roast, then bring to a simmer.
- Cover the Dutch oven and put it in the oven. Braise until almost tender, about 2 hours. Add the carrots and celery root and cook until tender, another 30 to 45 minutes.
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