Halfway to Christmas is done! Or in other words - there is not much time left to get the last presents. And what should there actually be to eat?
Do not panic! We have prepared a delicious pot roast here, which will definitely melt the hearts of those who eat it.
Boef à la mode - or Pot Roast
Boef à la mode - loosely translated as "fancy beef" - is the French version of what is known as pot roast in the United States. This simple and at the same time immensely delicious dish should not be missing when there is something to celebrate. Good thing that in this case Christmas is just around the corner!
This roast beef was so popular at that time that the Dutch painter Carel Nicolaas Storm van 's-Gravesande painted a still life of it in 1906.
Boef à la mode - also known as Pot Roast
Ingredients (For about 4 persons)
- Beef from the shoulder (2.7 lbs)
- 1 tablespoon of clarified butter
- 2 scallions
- 1/3 of a celery bulb
- 1 carrot
- 1 tablespoon powdered sugar
- 1 tablespoon tomato paste
- Cognac (0.8 oz)
- Heavy red wine (10 oz)
- Beef broth (42.3 oz)
- 4 grains of allspice
- 1 teaspoon of cubeb pepper
- 1 cinnamon stick
- 4 juniper berries
- 1 bayleaf
- 2 garlic cloves
- Ginger slice (0.8 inches)
- Orange peel (1 slice)
- Lemon peel (1 slice)
- 2 tablespoons of balsamic vinegar (optional)
Preparation (preparation takes about 30 minutes, cooking time about 3 hours):
- Remove skin and tendons from the meat, then wash and pat dry.
- Cut the scallions, celery and carrot into 1 inch cubes.
- Heat the clarified butter in a stewpot and fry the meat on all sides over medium heat until golden brown. Then remove from the pot and put aside.
- After that reduce heat and let the powdered sugar caramelize lightly in the stew pot.
- Then add tomato paste and let it sauté.
- Deglaze carefully with the Cognac.
- Then add 1/3 of the red wine step by step and let it boil down like a syrup.
- Add the vegetables together with the garlic, bay leaf and ginger.
- Add the remaining broth to the pot together with the wine.
- Put the beef shoulder into the pot.
- Let simmer for approx. 2.5 hours at approx. 185°F with closed lid and slight heat.
- Now the chef himself can have a cognac or wine at his discretion.
- Remove the meat after 2.5 hours, cover and let it rest for about 15 minutes.
- Add allspice, pepper, cinnamon and juniper berries to the sauce.
- Let the orange and lemon peel steep in the sauce for the last 15 minutes.
- Pass the finished sauce through a sieve and let it thicken.
- Season with balsamico if necessary.
- Cut the roast against the grain direction - done!
We recommend: boiled or mashed potatoes with seasonal vegetables.