TRP Adventskalender 12 – Boef à la mode

12

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 – frei übersetzt in etwa „Schickes Rindfleisch“ – ist die französische Version dessen, was in den Vereinigten Staaten als Pot Roast bekannt ist. Dieses simple und zugleich ungemein leckere Gericht darf nicht fehlen, wenn es etwas zu feiern gibt. Gut, dass in diesem Fall Weihnachten vor der Tür steht!

Dieser Rinderschmorbraten, war zur damaligen Zeit so beliebt, dass der niederländische Maler Carel Nicolaas Storm van ’s-Gravesande im Jahre 1906 ein Stillleben davon anfertigte.

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):

1. Remove skin and tendons from the meat, then wash and pat dry.
2. Cut the scallions, celery and carrot into 1 inch cubes.
3. 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.
4. After that reduce heat and let the powdered sugar caramelize lightly in the stew pot.
5. Then add tomato paste and let it sauté.
6. Deglaze carefully with the Cognac.
7. Then add 1/3 of the red wine step by step and let it boil down like a syrup.
8. Add the vegetables together with the garlic, bay leaf and ginger.
9. Add the remaining broth to the pot together with the wine.
10. Put the beef shoulder into the pot.
11. Let simmer for approx. 2.5 hours at approx. 185°F with closed lid and slight heat.
12. Now the chef himself can have a cognac or wine at his discretion.
13. Remove the meat after 2.5 hours, cover and let it rest for about 15 minutes.
14. Add allspice, pepper, cinnamon and juniper berries to the sauce.
15. Let the orange and lemon peel steep in the sauce for the last 15 minutes.
16. Pass the finished sauce through a sieve and let it thicken.
17. Season with balsamico if necessary.
18. Cut the roast against the grain direction - done!

We recommend: boiled or mashed potatoes with seasonal vegetables.

Bon Appétit