French Pot Roast - Boeuf à la Mode



NUTMEG and MACE are Sister Spices.

Mace resembles nutmeg, but is more pungent. It is the traditional spice for pound cake, but is also enhances the taste of cherry pie, chocolate dishes, and whipped cream. It is very good, indeed, in seafood and fish sauces, or in chicken fricassees, or French pot roast. But since it is on the potent side start - as with all spices - with a pinch when experimenting, adding more if a fuller flavor is desired.

Pot Roast 1

Beef cuts: Round and Rump - These sections include round steak, eye round, top round, standing rump, rolled rump, and sirloin tip. All these cuts are excellent for braising, pot roasts, and stews.

Ingredients:

  • 3-4 lb. pot roast of beef
  • 1 cup sliced onions
  • 2 bay leaves
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp thyme
  • 1/8 tsp mace
  • 2 Tbsp. wine vinegar
  • 4 Tbsp. olive oil
  • 4 cups dry red wine
  • 1 veal knuckle
  • 2-3 cloves garlic, minced
  • 3 Tbsp. cognac
  • 4 carrots, quartered
  • 12 mushroom cups, quartered

Pot Roast 2

Directions:

In a glass or pottery bowl, combine the sliced onions, bay leaves, salt, pepper, thyme, mace, vinegar, 2 tablespoons of the oil, and 1 1/2 cups of the wine. Add the meat, cover, and let marinate in the refrigerator at least 24 hours, turning occasionally. Drain and reserve marinade. Dry the meat. Sprinkle with salt and pepper and roll up, tie securely with thread.

Preheat the oven to 350F.

Heat the remaining oil in a skillet; brown the meat on all sides over high heat. Transfer the meat to a Dutch oven or deep heavy saucepan. Pour the marinade into the skillet and bring to a boil. scraping the brown particles from the bottom of the skillet. Add to a Dutch oven, along with the veal knuckle, garlic and cognac. Cover, bring to a boil over direct heat, then roast in a oven 2 1/2 hours, adding some of half the remaining wine from time to time. Discard the veal knuckle and skim fat from the gravy. Add the carrots, mushrooms, and remaining wine; re-cover and roast one hour longer.

Taste for seasoning. Carve the meat and arrange on a hot serving platter, surround with vegetables.


Pot Roast 4

9 comments:

Marina said...
November 18, 2012 at 10:14 PM  

Yelena, that looks so delicious! I was just thinking of what meat dish to prepare for my men, I think I have an answer. Did you put some of those dried mushrooms you were talking about? :)

Yelena said...
November 18, 2012 at 10:40 PM  

Thank you Marinochka for your lovely comment. I did not put my dry mushrooms, I like to cook very special mushroom soup with them. Just like at home-))

Medeja said...
November 19, 2012 at 1:11 AM  

What a gorgeous big piece of meat! Looks wonderful with these mushrooms, oh I would love a slice :)

MAZES said...
November 20, 2012 at 3:07 AM  

super olmuş,çok severim,ellerine sağılık.

Robert Rostand said...
January 27, 2014 at 7:00 AM  

Absent. A veal knuckle what do you suggest??

Yelena Strokin said...
January 27, 2014 at 8:29 AM  

Robert, here is an idea - http://www.melangery.com/2013/05/osso-buco-lamb-with-sun-dried-tomatoes.html You can do the same with veal. Good luck!

Kathi Lengel said...
February 26, 2014 at 11:13 AM  

I have a 2# piece of beef which I've marinated overnight per your instructions. How long should I cook the meat?

Yelena Strokin said...
February 26, 2014 at 11:26 AM  

Kathi, 1.5 hours would be enough for 2 lb piece of beef. I hope you like the roast-)

Kathi Lengel said...
February 26, 2014 at 12:10 PM  

Thank you so much for your quick response! Looking forward to it! I will let you know how it comes out.

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