Beef, Lamb, Veal, Pork/ Meat & Poultry

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

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9 Comments

  • Reply
    Marina
    November 19, 2012 at 3:14 am

    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? 🙂

  • Reply
    Yelena
    November 19, 2012 at 3:40 am

    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-))

  • Reply
    Medeja
    November 19, 2012 at 6:11 am

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

  • Reply
    MAZES
    November 20, 2012 at 8:07 am

    super olmuş,çok severim,ellerine sağılık.

  • Reply
    Robert Rostand
    January 27, 2014 at 12:00 pm

    Absent. A veal knuckle what do you suggest??

  • Reply
    melangery
    January 27, 2014 at 1:29 pm

    Robert, 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!

  • Reply
    Kathi Lengel
    February 26, 2014 at 4:13 pm

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

  • Reply
    melangery
    February 26, 2014 at 4:26 pm

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

  • Reply
    Kathi Lengel
    February 26, 2014 at 5:10 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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