BEEF A LA MODE

BEEF A LA MODE- 1732-A dish made famous by French chef Marin-1792 restaurant named Boeuf Al Mode in Paris, 1850 restaurateur named Duval claimed to have created it. All these versions are similar but not quite the same. Serve hot one day and cold the next.

Ingredients:

4 lbs boneless beef round, chuck, or other cut suitable for braising

3 slices of bacon or salt pork

1 Tbsp. butter or margarine

1 cup hot water

2 cups dry white wine or hot beef bouillon (wine is preferable)

          Salt and pepper

1 bay leaf

1 parsley sprig

1/8 tsp. crumbled dried thyme

1/8 tsp. ground nutmeg

1 cracked veal bone (ask butcher for this in advance)

2 Tbsps. brandy (optional)

4 carrots, peeled and cut into pieces

3 whole cloves

6 small white onions, peeled

Method:

            Trim beef to remove all fat. Cut bacon or salt pork into long thin strips. Push bacon strips through meat with a larding needle, or a thin knitting needle. Heat butter in a skillet or heavy Dutch oven. Brown meat on all sides. Place the meat in a clay casserole or, if using a Dutch oven, leave in pot Add hot water, wine and seasonings. Top with veal knuckle. Cover and place in oven (if using Dutch oven, may be simmered on top of stove, using very low heat) and braise for about 2 hours. Add brandy and carrots. Stick cloves into one onion. Add onions to meat. Return to low heat. Braise, covered, for another 1-1/2 hours, or until meat is tender. Remove veal knuckle and discard cloves and bay leaf. The sauce should be brown and rich. If too liquid, remove meat to hot platter and keep hot. Heat sauce to boiling point and cook for 2 to 5 minutes, or until sauce has desired consistency, stirring constantly, add more salt and pepper if desired. Slice meat and strain sauce over it, or serve sauce separately. Serve with boiled potatoes, noodles, or plain rice, and a green salad. When cold, the sauce will jell.
©Al (Alex-Alexander) D Girvan 1995. All rights reseerved