Best Boeuf À La Mode Beef Braised In Red Wine Recipes

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.

BOEUF A LA MODE (BEEF AND VEGETABLES IN RED WINE)

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.

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.

BOEUF À LA MODE (BEEF BRAISED IN RED WINE)

Steps:

• * Combine 1 cup each thinly sliced carrots, onions and celery, 2 halved cloves garlic, 1 tablespoon thyme, 2 bay leaves, 1/4 cup minced parsley and 2 whole cloves. Place half the vegetables and herbs in the bottom of an enameled, pyrex or porcelain bowl. Rub the meat with the salt and pepper and place it on top of the vegetables. Place the remainder of the vegetables on top of the meat. Combine five cups burgundy wine, 1/3 cup brandy and 1/2 cup olive oil. Pour over the meat and refrigerate for 12 to 24 hours, turning a number of times.Half an hour before cooking, drain the meat and rack. Just before browning dry it with a paper towel.Add 4 to 6 tablespoons cooking oil to a heavy roaster. Heat, then add meat and brown on all sides. Pour out the browning fat. Pour in the wine marinade and boil it down rapidly until it has reduced by half. Add one or two cracked veal knuckles, (optional), 4 to 8 ounces rind, then pour in enough beef stock (made from beef stock base) or bouillon to come two-thirds of the way up the beef. (4 - 6 cups). Bring to a simmer on top of the stove, skim, cover and place in a 350° preheated oven for 3 1/2 to 4 hours. Turn the meat several times during braising. When beef is done, remove to a large serving platter and keep warm.Skim the fat off the braising juices and strain through a sieve into a saucepan. Boil rapidly until liquid is reduced to about 3 1/2 cups. Taste for seasoning. Combine 1 tablespoon corn starch with 2 tablespoons burgundy wine and stir into sauce for thickening. Then add carrots and onions (preparation of carrots and onions follows) and simmer for a few minutes. Remove vegetables with a slotted spoon and arrange around meat. Garnish with parsley. Pour some of the sauce over the meat and serve the rest in a heated sauce boat.To cook carrots, place 2 to 3 pounds thickly sliced carrots in a saucepan with 1 1/2 tablespoons sugar, 2 tablespoons butter, 1 cup water, 3/4 teaspoon salt. Cover and boil until carrots are tender.To cook onions, place 2 pounds small onions in a skillet with 1 1/2 tablespoons butter and 1 1/2 tablespoons oil. Sauté over moderate heat for about 10 minutes, then remove from skillet and braise in 1/2 cup beef stock or canned bouillon and a herb bouquet of 4 sprigs of parsley, 1/2 bay leaf, and 1/4 teaspoon thyme tied in a cheesecloth. Simmer slowly until onions are tender but retain their shape.When adding the carrots and onions to the beef sauce do not add the liquids from the vegetables.To hold meat for some time, slice, then pour on some sauce, cover with foil and place in a very low oven.Boeuf À La Mode may be served with buttered noodles, parslied potatoes or rice, and buttered green peas.