Boeuf À La Mode Beef Braised In Red Wine Recipes

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BOEUF à LA MODE



Boeuf à la Mode image

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

Kosher salt to taste
1 4-pound chuck eye roast, in a single tied piece if possible
1/2 to 1 teaspoon freshly grated nutmeg
1 allspice berry, freshly grated
Olive oil for the pan
1/2 cup onion, chopped or sliced
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 tablespoon tomato paste
A few garlic cloves, peeled
1 bottle good, light-bodied red wine
1/3 cup cognac or brandy
1 pig's foot or beef or veal knuckle
1 bouquet garni of a few sprigs of thyme and a small handful of parsley stems
2 bay leaves
1/2 to 1 cup dried porcini mushrooms
2 to 4 cups beef stock
Optional: a cup of parsley, finely chopped; the peel of one lemon, finely chopped; 1 clove of garlic, finely chopped

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

BOEUF A LA MODE (BEEF AND VEGETABLES IN RED WINE)



Boeuf a la Mode (Beef and vegetables in red wine) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

3 pounds very lean chuck steak in one piece
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2-pound onion
3 large carrots, about half pound
2 turnips, about half pound
1 large clove garlic
2 ribs celery
3 sprigs fresh parsley
2 sprigs fresh thyme or half teaspoon dried
1 bay leaf
2 tablespoons corn oil
2 tablespoons flour
2 cups dry red wine
1 cup water
2 tablespoons Cognac, optional

Steps:

  • Cut the beef into one-and-a-half-inch cubes. Sprinkle with salt and pepper.
  • Scrape and trim vegetables onto a sheet of wax paper. When finished, the paper may be gathered up and discarded in one fell swoop.
  • Using a paring knife, peel the onion. Cut it into three-quarters-of-an-inch cubes. There should be about one cup.
  • Trim off the ends of the carrots with a paring knife. Using a swivel-bladed paring knife, scrape the sides of the carrots. Using the chef's knife, cut the carrots into one-and-a-half-inch lengths. Cut the lengths into quarters. There should be about one and a half cups.
  • Using a regular paring knife, cut off the stems and opposite ends of the turnips. Using a swivel-bladed paring knife, peel the turnips. Cut the turnips into quarters. Cut each quarter in half. There should be about two cups.
  • Using a paring knife, peel the garlic. Using a chef's knife, mince it fine.
  • Using a chef's knife, cut the celery lengthwise into quarters. Cut the strips into one-and-a-half-inch lengths. There should be about one cup.
  • Gather the parsley, thyme and bay leaf into a bundle. Tie it with string.
  • Heat the oil in a heavy skillet (for example, a five-quart skillet 11 1/2 inches in diameter).
  • When the oil is extremely hot and almost smoking, add the beef pieces one cube at a time. As the meat browns on one side, turn the pieces, scraping them from the bottom with a wooden spoon or turning them with a two-pronged fork. While browning the meat the heat should be kept as high as possible. The browning should take about five minutes.
  • When the beef cubes are browned all over, add the onions and garlic and stir to blend. The beef will give up some liquid. Continue cooking over high heat, stirring often, about three minutes.
  • Use the skillet lid, partly cover and pour off the fat from the skillet. Sprinkle with flour and stir with a wooden spoon to coat the cubes evenly.
  • Add the wine and water and stir until flour is blended with the liquid. Add the tied bundle of herbs, salt and pepper to taste. Cover closely and cook over moderate heat one hour.
  • Meanwhile, put the turnips, carrots and celery in a small saucepan (a five-cup saucepan is suitable) and add water to cover. Add salt to taste. Bring to a boil. Let cook about one minute. Drain in a colander.
  • Add the vegetables to the stew. Cover closely and continue cooking 30 minutes. Add the Cognac and serve piping hot with rice or boiled buttered potatoes.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 968 milligrams, Sugar 6 grams, TransFat 2 grams

BOEUF À LA MODE (BEEF BRAISED IN RED WINE)



Boeuf À La Mode (beef braised in red wine) image

Number Of Ingredients 23

5 pounds beef stew meat (rump, sirloin tip, chuck, top round, bottom round or eye of the round)
1 cup carrot thinly sliced
1 cup onion thinly sliced
1 cup celery thinly sliced
2 garlic halved unpeeled
1 tablespoon thyme
2 bay leaves
1/4 cup parsley minced
2 cloves whole
Salt and pepper
5 cups burgundy wine
1/3 cup brandy
1/2 cup olive oil
4 to 6 tablespoons vegetable oil
1 to 2 veal knuckles cracked (optional)
4 to 8 ounces pork rind fresh, bacon rind or ham rind
4 to 6 cups beef broth or bouillon
1 tablespoon cornstarch
2 tablespoons burgundy wine
parsley
2 to 3 pounds carrots thickly sliced
1 1/2 tablespoons sugar
2 tablespoons butter

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



Modern Boeuf a La Mode image

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

4 -5 lbs boneless beef chuck roast, pulled apart into 2 pieces and fat removed
2 teaspoons kosher salt
750 ml red wine, medium bodied
10 sprigs parsley
2 tablespoons minced parsley
2 sprigs fresh thyme
2 bay leaves
ground black pepper
4 ounces thick-cut bacon, cut crosswise in 1/4-inch pieces
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced (about 1 tbsp)
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots, peeled and bias-cut into 1 . 5-inch pieces
2 cups white pearl onions, frozen or fresh (if fresh, peel first)
3 tablespoons unsalted butter
2 teaspoons sugar
3/4 cup water, divided
10 ounces white mushrooms, wiped clean and cut in pieces
1 tablespoon powdered unflavored gelatin

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

BOEUF à LA NIçOISE: BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES, AND BUTTERED NOODLES



Boeuf à la Niçoise: Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles image

This robust stew is best in late winter or early spring, when there's still a lingering chill in the air. Tomatoes, olives, and red wine, hallmark flavors of the stew's southern-French provenance, make up its flavorful saucy base. Traditionally, it's made with a chuck roast, but I find that boneless short ribs yield a more succulent result. The tomatoes help thicken the sauce and add a deep sweetness. This time of year, rather than using mealy, out-of-season tomatoes, I opt for canned San Marzanos. If you can't find San Marzanos, look for another brand of Italian canned tomatoes.

Number Of Ingredients 20

3 pounds boneless beef short ribs, cut into 1 1/2-to-2-inch chunks
1 tablespoon freshly cracked black pepper
1 tablespoon plus 1/2 teaspoon thyme leaves, plus 6 sprigs
6 cloves garlic, smashed
Zest of 1/2 orange
5 tablespoons extra-virgin olive oil
1 cup diced onion
1/2 cup diced fennel
1/2 cup diced carrot
1 bay leaf, preferably fresh
3/4 cup San Marzano canned tomatoes, crushed slightly, plus 8 whole San Marzano tomatoes
1/4 cup balsamic vinegar
2 1/2 cups hearty red wine, preferably southern French
4 cups beef or veal stock
1/2 cup pitted Niçoise olives
3/4 pound pappardelle
6 tablespoons unsalted butter
4 ounces young spinach, cleaned
1/4 cup plus 2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest. Cover and refrigerate overnight.
  • Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
  • Preheat the oven to 325°F.
  • Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it. (You will need to do this in batches.) Sear the meat until well browned on all sides. (This step is very important and should not be rushed; it will probably take 15 to 20 minutes.) As the batches of meat are browned, remove them to a baking sheet.
  • Turn the heat down to medium and add the onion, fennel, and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest. Cook 6 to 8 minutes, until the vegetables are caramelized.
  • Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
  • Add the meat to the pot. Cover the pan with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
  • While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme. Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
  • To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it's done, it will yield easily and almost fall apart. If it's not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
  • Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top.
  • Turn the oven up to 400°F.
  • Bring a large pot of heavily salted water to a boil.
  • Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize.
  • When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer. Stir in the butter, and season to taste with salt and pepper. Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
  • Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.

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