Boeuf à la mode
Ingredients
- 1 kgBeef chuck (cut into large 5cm cubes)
- 0.7 kgCarrot (thickly sliced)
- 500 mlRed wine (good quality)
- 133.3 gSmoked lardons
- 1.3 pcOnion (sliced)
- 1.3 pcGarlic (minced)
- 20 gUnsalted butter
- 1.3 tbspSunflower oil
- 2 pcThyme (sprigs)
- 1.3 pcBay leaf (leaves)
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper powder
- 0.7 pcCalf's foot (split in half)
Method
Beef chunks that pull apart with a fork, coated in a glossy dark sauce. The aroma of reduced wine and thyme fills the kitchen while the carrots become melt-in-your-mouth tender.
- 1
In a cast-iron casserole, heat the sunflower oil. Sear the beef pieces on all sides until a brown and crispy crust forms. Remove and set aside.
- 2
Toss the bacon bits into the same casserole. When they are browned, add the onions and garlic. Scrape the bottom well with a wooden spatula to loosen the meat juices.
- 3
Return the meat and add the veal trotter. Pour in the red wine. Add the thyme and bay leaf. Bring to a boil, then lower the heat. Cover and simmer over very low heat.
- 4
Add the carrots to the casserole. They must be submerged in the liquid. Continue cooking until a knife blade sinks into the carrot without resistance.
- 5
Remove the lid. Increase the heat slightly to reduce the juice. When the sauce coats the spoon and becomes syrupy, stir in a knob of butter to make it shine.
Frequently asked questions
How do you get this dish right?
- Don't over-salt at the start: the reduced wine and lardons will take care of it.
- The cooking must be very slow, the liquid should barely simmer.
- If you have a calf's foot, add it from the start; it's the secret to the sauce.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better when gently reheated the next day.
