NUTMEG and MACE are Sister Spices.
Mace resembles nutmeg but is more pungent. It is the traditional spice for pound cake but it 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.
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.
French Pot Roast - Boeuf à la Mode
(1 votes, average: 5.00 out of 5)
Loading...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 caps, quartered
Instructions
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 an 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.
9 Comments
Marina
November 19, 2012 at 3:14 amYelena, 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
November 19, 2012 at 3:40 amThank 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
November 19, 2012 at 6:11 amWhat a gorgeous big piece of meat! Looks wonderful with these mushrooms, oh I would love a slice 🙂
MAZES
November 20, 2012 at 8:07 amsuper olmuş,çok severim,ellerine sağılık.
Robert Rostand
January 27, 2014 at 12:00 pmAbsent. A veal knuckle what do you suggest??
melangery
January 27, 2014 at 1:29 pmRobert, here is an idea – https://www.melangery.com/2013/05/osso-buco-lamb-with-sun-dried-tomatoes.html You can do the same with veal. Good luck!
Kathi Lengel
February 26, 2014 at 4:13 pmI have a 2# piece of beef which I've marinated overnight per your instructions. How long should I cook the meat?
melangery
February 26, 2014 at 4:26 pmKathi, 1.5 hours would be enough for 2 lb piece of beef. I hope you like the roast-)
Kathi Lengel
February 26, 2014 at 5:10 pmThank you so much for your quick response! Looking forward to it! I will let you know how it comes out.