Oven Roast Beef Recipes: Boeuf a la Mode
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 5 pound boneless beef chuck or round roast at least 5 inches in diameter, trimmed and tied
The Onions and Carrots A Brun
- 3 cups dry red wine (such as Burgundy)
- 1 cup onions, thinly sliced
- 3/4 cup carrots, thinly sliced
- 1 or 2 cloves garlic, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 teaspoon dried thyme
The Braising Sauce
- 1/2 pound fresh pork fat, diced
- 20 or so pearl onions, peeled
- 8 carrots, peeled and diced into 1 1/2 inch slices
- 4 tablespoons butter
- 1/3 cup Cognac
- 2 calf's feet, or large veal knuckle, (or substitute other bones to produce gelatin)
- 2 medium tomatoes, peeled, seeded, coarsely chopped
- 3 cups beef stock
- Salt and pepper
- 1/2 cup parsley for garnish
To create a bouquet garni, tie together 6 parsley sprigs, 1 bay leaf, and the white part of a washed leek.
First, rub the surface of the meat with 1 tablespoon of salt and 1 teaspoon of pepper.
Mix all of the marinade ingredients in a large mixing bowl and add the beef. Turn the beef so that all sides are well marinated. Place the bowl with the beef in the refrigerator for at least 6 hours or over night.
When it's ready to cook, preheat the oven to 350 degrees. In a heavy skillet, saute the diced pork fat over medium heat. Stir constantly and allow it to crisp. Remove the fat and reserve.
Use the fat in the skillet to brown the onions and carrots.
Transfer the carrots and onions to a shallow baking dish that's large enough to hold the vegetables in one layer. Season with 1/4 cup of the pork fat. Set the skillet aside without
removing the fat. Bake the onions and carrots uncovered in the oven for 30 minutes, turning them at least once.
Remove the vegetables from the oven and pour off the fat. Set them aside while preparing the beef.
Braising the Beef
Remove the beef from the marinade and dry thoroughly with paper towels. Strain the marinade into a small bowl. Place the carrots and onions on paper towels to allow them to drain.
Heat the remaining pork fat left in the skillet over high heat. Lower heat and brown the beef over medium heat until it is richly colored on all sides. Meanwhile, melt 4 tablespoons of butter in a heavy flame-proof skillet or a Dutch oven. Add the marinated vegetables and cook over low heat until most of their moisture has cooked away. Stir the vegetables frequently.
After the beef has browned, use a bulb baster to remove most of the liquid, leaving only a thin layer of fat in the skillet.
Next, flame the beef. The easiest way to do this is to warm the Cognac in a small saucepan over low heat. Ignite the Cognac with a match and pour it slowly, while it's flaming, over the beef. Shake the skillet gently until the flame dies.
Transfer the beef to the Dutch oven and surround it with the calf's feet, the chopped tomatoes, diced pork fat and the bouquet garni.
Pour the strained marinade and the beef stock into the skillet (saucepan) and bring it to a boil. Stir and scrape the edges of the pan. Boil briskly for 1 to 2 minutes. Pour it into the Dutch oven. The liquid should cover the meat half way (if it doesn't, add a little beef stock).
Bring everything to a boil on the top of the stove. Then cover the saucepan tightly and place it in the oven. The oven temperature should be regulated so that the beef simmers slowly; start at 300 degrees and regulate from there. Cook for 2 1/2 to 3 hours. The meat should be tender when pierced with a knife.
Remove the beef and vegetables and transfer them to a secondary platter. Remove and discard the bones and bouquet garni. Strain the remaining contents through a sieve into a 3 to 4 court saucepan. Allow the strained sauce to settle for a few minutes and skim the fat from the top. Boil the sauce briskly to reduce it to half its original content. Season with salt and pepper to taste.
Return the beef and vegetables to the Dutch oven. Cover with the sauce and simmer slowly on the stove top until the beef and vegetables are heated thoroughly.
Transfer the beef to a carving board. Allow it to settle for a minute or two and remove the string. Then arrange the roast and vegetables on a heated platter. Spoon a little sauce over it, and place the rest of the sauce in a sauceboat.
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