Serves: 10
Total Calories: 247

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

* 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.

Nutritional Facts:

Serves: 10
Total Calories: 247
Calories from Fat: 184

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