Boeuf à la Mode
The great thing is that you don't have to be the greatest cook on earth to make this one, as it more or less takes care of itself once you have prepared it. The marinade is the most important part of your recipe, as it will give your dish a really good flavor! This dish makes its own delicious gravy, but if you have a meat recipe that doesn't, no worries, make this au jus recipe or red wine sauce!
Braised Beef or Boeuf à la Mode is a French classic dish, very popular as a family dish as well as being a great dish for parties.
💡Tip
- If the wine/stock does not cover the meat completely, turn the meat at intervals to allow it to absorb the aromatic flavors.
🤔What To Serve With This Dish
Your Braised Beef or Boeuf à la Mode may be served with glazed carrots and onions and boiled potatoes or if you prefer a lovely dish of creamed potatoes. Whatever you enjoy!
It is also the most economical of dishes and it can be eaten both hot and cold. It makes great sandwiches too if you have any leftover!
✨More Delicious Recipes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Braised Beef Recipe
Ingredients
- 2 kg 4½ lbs of lean boned beef - ask your butcher for some thinly sliced fat for the top if there isn't any on the joint.
- 2 oz butter
- 3 tablespoons flour
- 8 tomatoes
- ¾ pt of beef stock / vegetable stock or water
- 3 tablespoons tomato puree
- Salt and pepper
- 2 carrots sliced
- 3 onions sliced
- 1 clove of garlic crushed
- 2 stalks of celery sliced
- 3 bay leaves
- 1 sprig parsley
- 3 sprigs of thyme
- 3 tablespoons brandy
- ¾ litre 1 ¼ pints red wine
Instructions
- Dry the meat with kitchen paper and if you have a piece of fat to cover it, fasten it with toothpicks!
- Sometimes the butcher will cover it for you with a piece of fat.
- To make your marinade, first slice the vegetables and mix with the crushed garlic, the herbs and wine and brandy.
- Place your meat in this marinade and leave for about 8 hours or a good idea is to leave it overnight.
- Following this time, take your meat out of the marinade and dry on kitchen towels. Sprinkle with salt and pepper and place in a roasting tin in a hot oven 220C/425F/Gas7 for about 20 minutes to brown.
- While the meat is in the oven you make the gravy that it will be cooked in - melt the butter in a heavy bottomed pan add the flour and mix well until it is light brown.
- Strain the marinade and slowly add this to the flour mixture with the stock and boil on a low heat for a few minutes stirring continuously.
- Add the tomato puree and season with salt and pepper.
- Take your meat out of the oven, pour off any melted fat and slowly add the gravy to the roasting tin.
- Add the herbs and vegetables from the marinade.
- Cover the tin with a lid or tin foil and leave in the oven at 180°C/350°F/Gas 4 for about 3 hours.
- By covering the meat you do not have to continually baste it during cooking and it won't dry out.
- When cooked, remove the herbs, leave the braised beef to stand for about 15 minutes before slicing.
- Bring the gravy to a boil and if necessary, add a little brandy.
- Serve on a hot serving dish or individual plates with gravy over it.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.