Ingredients Jump to Instructions ↓

  1. Boeuf 'a La Mode

  2. 3-4 lb top rump of beef

  3. 1-2 tablespoons dripping

  4. 1/2 pint white or red wine

  5. Water or bone stock (enough to cover meat)

  6. 1 calf's foot (split)

  7. 2 oz rasher of green streaky bacon

  8. 4 medium-size carrots

  9. 3 medium-size onions

  10. Bouquet garni

  11. 1/2 teaspoon salt

  12. 6 peppercorns

  13. 275F or Mark

  14. Heat a heavy flameproof casserole, put in the drippings and brown

  15. the meat thoroughly on all sides, then drain off the fat, moisten

  16. meat with the wine and simmer gently to reduce wine to half quantity.

  17. Add stock (or water) to come level with the beef and bring to the

  18. boil. Meanwhile wash the calf's foot very well, cover with cold

  19. water and boil for 5 minutes; drain and refresh. Cut the bacon

  20. into lardons and blanch in the same way. Add the vegetables,

  21. bouquet garni, calf's foot, bacon, salt and peppercorns to the

  22. casserole containing the beef and bring to the boil. Skim well,

  23. then cover the pan with a tightly fitting lid and cook very gently

  24. in a slow oven for about 4 hours. During this time, turn the meat

  25. 2 or 3 times.

  26. To serve, skim the sauce very well to remove the fat, carve the

  27. meat in fairly thick slices and arrange overlapping in a fireproof

  28. dish. Strain the sauce over the meat and, if the meat is to be

  29. served cold, leave it to set so that it becomes a jelly. If the

  30. meat is to be served hot, place freshly cooked onions and carrots

  31. in the dish, strain the sauce and spoon it over the meat.


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