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
BEEF AND VEGETABLES IN RED WINE SAUCE
This classic can be cooked in a crock pot or a conventional oven. Either way you get a great tasting meal with minimal effort.
Provided by Noo8820
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large non stick pan, brown the steak in batches and place in crock pot or casserole dish. Then add the carrots, celery, mushrooms and onion.
- Combine the tomatoes, water, stock cubes, wine, herbs, salt and pepper.
- Pour into the crock pot and cook on low for 8 hours or high for 5 hours approximately If you are not using a crock pot, cover the casserole and place in a moderate oven for 1 1/2-2 hours or until beef is tender.
- Dumplings;.
- Sieve the flour into a bowl; add suet, parsley, salt and pepper. Add about 3 tbsp water to make a soft but not sticky dough. With floured hands roll dough into 8 balls.
- Add the dumplings 30-40 minutes before the end of cooking time and cook on a high setting.
- On completion of cooking, thicken the sauce with gravy granules if desired (or needed) for a rich beefy flavour.
Nutrition Facts : Calories 708.6, Fat 46.2, SaturatedFat 20.1, Cholesterol 111.7, Sodium 617.6, Carbohydrate 31.8, Fiber 2.9, Sugar 4.6, Protein 32.8
BOEUF À LA MODE (BEEF BRAISED IN RED WINE)
Number Of Ingredients 23
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.
Nutrition Facts : Nutritional Facts Serves
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
RED WINE FLAVORED BEEF
Easy to do beef entree in a slow cooker.
Provided by THUNDERSTRUCK625
Categories Everyday Cooking
Time 5h20m
Yield 8
Number Of Ingredients 4
Steps:
- Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
- Cover, and cook 5 hours on Low.
Nutrition Facts : Calories 759.8 calories, Carbohydrate 1.9 g, Cholesterol 158.8 mg, Fat 61.9 g, Fiber 0.1 g, Protein 40.7 g, SaturatedFat 26.5 g, Sodium 272.3 mg, Sugar 0.3 g
More about "boeuf a la mode beef and vegetables in red wine recipes"
BOEUF à LA MODE - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
BEEF à LA MODE RECIPE - FOOD & WINE
From foodandwine.com
BEEF A LA MODE RECIPE | GOURMET TRAVELLER RECIPE
From gourmettraveller.com.au
BOEUF A LA MODE - JULIA CHILD'S 54TH SHOW - LOVE FLIPS
From loveflips.com
BOEUF à LA MODE | ALICES KITCHEN
From alices.kitchen
BEEF, ORANGE AND OLIVE STEW (BOEUF à LA GARDIANE)
From 177milkstreet.com
BEEF AND VEGETABLES IN RED WINE SAUCE - RECIPE - COOKS.COM
From cooks.com
BOEUF A LA MODE (BEEF BRAISED IN RED WINE)
From pinterest.com
BOEUF A LA MODE - RECIPE - COOKS.COM
From cooks.com
BRAISED BEEF WITH ROOT VEGETABLES AND RED WINE
From anediblemosaic.com
EASY BEEF STEW WITH RED WINE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
BOEUF à LA MODE RECIPE TOP 3*** | THOMAS SIXT FOODBLOG - ENGLISH
From thomassixt.de
BOEUF BOURGUIGNON (BEEF STEWED IN RED WINE) - SNUG VALLEY FARM
From snugvalleyfarm.com
MODERN BOEUF A LA MODE - PLAIN.RECIPES
From plain.recipes
BEEF à LA MODE (FRENCH POT ROAST) | THE DOMESTIC MAN
From thedomesticman.com
BEEF STEW WITH VEGGIES IN RED WINE. BEEF BURGUNDY : BOOK …
From book-recipe.com
BOEUF A LA MODE WITH POTATO DUMPLINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
ABOUT: BOEUF à LA MODE - LIVE.DBPEDIA.ORG
From live.dbpedia.org
BOEUF BOURGUIGNON (BEEF COOKED IN RED WINE) - FORMER CHEF
From formerchef.com
HOW TO MAKE THE BEST BOEUF BOURGUIGNON (BEEF STEWED IN RED …
From seriouseats.com
BOEUF à LA MODE - ANG SARAP
From angsarap.net
BEEF à LA MODE: A HEARTH CLASSIC - OLD LINE PLATE
From oldlineplate.com
BOEUF à LA MODE - OWLY.WIKI
From owly.wiki
BOEUF à LA MODE EN GELéE
From ireneross.info
BOEUF A LA MODE: BRAISED BEEF WITH BALSAMIC WINE SAUCE
From 10minutefrenchcooking.blogspot.com
BOEUF 'A LA MODE - BEEF VEAL FOOD RECIPES - RECIPE FLOW
From recipeflow.com
FRENCH POT ROAST – BOEUF à LA MODE – COOKING MELANGERY
From melangery.com
BOEUF à LA MODE (POT ROAST OF BEEF BRAISED IN RED WINE) RECIPE | EAT ...
From eatyourbooks.com
BRAISED BEEF WITH VEGETABLES (BOEUF à LA MODE) RECIPE | EAT YOUR …
From eatyourbooks.com
BEEF AND VEGETABLES IN RED WINE SAUCE RECIPE
From recipeland.com
BOEUF BOURGUIGNON (BEEF STEW WITH RED WINE, MUSHROOMS, AND …
From seriouseats.com
DAUBE DE BOEUF (BEEF AND RED WINE STEW) RECIPE
From foodandwine.com
SLOW COOKER BEEF AND VEGETABLES IN RED WINE SAUCE
From dinner-mom.com
BOEUF A LA MODE - GRANDPARENTS DAY MAGAZINE
From grandparentsdaymagazine.com
BöFFLAMOTT – BOEUF À LA MODE
From bosskitchen.com
BOEUF à LA MODE BOEUF à LA MODE RECIPE - NYT COOKING
From morelink.live
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
BOEUF à LA MODE - WIKIPEDIA
From en.wikipedia.org
BOEUF A LA MODE (BEEF AND VEGETABLES IN RED WINE)
From diningandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love