Boeuf la Mode

Portions: 15 Portion size: 5Vi (175 g) meat

2 floz (60 mL) sauce

Portions: 15 Portion size: 5Vi (175 g) meat

2 floz (60 mL) sauce

U.S.

Metric

Ingredients

1 lb 4 oz

600 g

Fatback

112 floz

50 mL

Cognac or brandy

to taste

to taste

Salt

to taste

to taste

Pepper

8 lb

4 kg

Beef rump roast

(in one or more pieces)

(in one or more pieces)

Procedure

Cut the fatback into long, thin strips to fit a larding needle (Figure 11.12). Marinate in the cognac and season with salt and pepper. Trim the rump roast well, removing as much fat and sinew as possible. Reserve the trimmings. Lard the roast, piercing lengthwise in 3 rows. The strips of fat should be about 1-11/2 inches (3-4 cm) apart. Stagger the rows so that the fat is evenly distributed.

as needed

as needed

Oil

1 lb 10 oz

800 g

Carrot, diced

7 oz

200 g

Celery, diced

2 oz

70 g

Garlic, diced

1 lb

500 g

Tomatoes, cut into quarters

1 tbsp

15 mL

Tomato paste

1 floz

30 mL

Cognac or brandy

10 floz

300 mL

White wine

1 qt

1 L

Brown veal stock

1 qt

1 L

Water

1

1

Bouquet garni (see p. 152)

1

1

Calf's foot, blanched (see note)

4. Heat some oil in a braising pan and brown the rump roast along with the trimmings.

5. Once evenly browned, remove the roast and add the carrot, celery, and garlic. Sweat for a few minutes.

6. Add the tomatoes and the tomato paste. Cook for a few minutes.

7. Deglaze with the cognac and white wine. Reduce by half. Add the veal stock and water.

8. Return the meat to the pot and add the bouquet garni and blanched calf's foot. Bring to a boil, then cover and place in a 350°F (175°C) oven. Cook for about 3 hours. (If the liquid evaporates too quickly, add more water.)

to taste to taste 3 tbsp to taste to taste 20 g

Salt Pepper

Chopped parsley

Per serving:

Calories, 740; Protein, 56 g; Fat, 51 g (63% cal.); Cholesterol, 190 mg; Carbohydrates, 8 g; Fiber, 2 g; Sodium, 150 mg.

Note: The purpose of the calf's foot is to provide gelatin to add body and texture to the sauce. If a calf's foot is not available, use 2 pig's feet.

Figure 11.12

Larding meat using a large needle.

9. Once cooked, remove the meat and set aside. Remove the calf's foot, debone, and cut the meat and skin into small dice.

10. Strain the braising liquid and discard the solids. Reduce the liquid until it is thick enough to lightly coat the back of a spoon. Season to taste, then add the diced calf's foot.

11. Serve sliced, coated with the sauce, sprinkled with some chopped parsley.

Variation_

Beef Stew with Carrots

Omit the fatback and both quantities of cognac. Use beef chuck, cut for stew, instead of the beef rump. Add 21/2 lb (1.2 kg) chopped onion with the celery and carrot and reduce the garlic to V2 oz (15 g). Use half the quantity of stock and omit the water. Braise as in the basic recipe. Serve with Glazed Carrots (p. 554), cut tourné rather than sliced.

Figure 11.12

Larding meat using a large needle.

(a) Cut a strip of fatback to fit inside the needle.

(b) Insert the needle through the meat. Pull out the needle, holding the strip of fat so that it stays inside the meat.

(a) Cut a strip of fatback to fit inside the needle.

(b) Insert the needle through the meat. Pull out the needle, holding the strip of fat so that it stays inside the meat.

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