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.
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 a most important part of your recipe as it will give your dish a really good flavour. If the wine/stock does not cover the meat completely, turn the meat at intervals to allow it absorb the aromatic flavours.
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 left over!
This recipe will serve around 8 people so if you need more or less, just adjust the amount to what you need.
• 2kg (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.
• 2oz (50g) butter
• 3 tablespoons flour
• 8 tomatoes
• 3/4 pint of beef stock / vegetable stock, or water
• 3 tablespoons tomato puree
• Salt and pepper
Marinade for your braised beef:
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
3/4 litre (1 1/4 pints) red wine
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 will 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.