John Myers
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Boeuf Á La Mode
The perfect boeuf á la mode recipe with a picture and simple step-by-step instructions.
For the brew
- 1 liter Red wine (high quality)
- 5 piece Bay leaves
- 10 piece Juniper berries
- 10 piece Allspice grains
- 5 piece Cloves
- 5 piece Colorful peppercorns
- 1 piece Cinnamon stick
- 1 pinch Sugar
- 1 pinch Salt
- 2 small Carrots
- 1 Bit Fresh celery
- 1 Bit Leek
- 1 piece Veal, about 2 kg
for the sauce
- Clarified butter
- Tomato paste
- 1 piece Carrot
- 2 piece Onions, red
- 5 Stalk Fresh thyme
- 3 Glasses, a 400 ml Veal stock
- Cream
- Salt pepper
- Frozen butter
- First of all ….. opinions differ on the type of preparation. Do you sear the meat after marinating or braise it in the sauce without searing it !!!. I have now prepared it in both ways and the result is …. it tastes just delicious in one way and the other ….;))) And since this is a Bavarian specialty which is still out Due to the alliance with the “little French”, there is now also a purely “Bavarian variant”, because the brew is made from beer instead of wine. It doesn’t taste bad either, but it’s not for everyone. That’s why everyone has to find out for their own taste.
- I got a nice piece of meat from the leg of veal.
for the brew
- heat the wine. Meanwhile, clean the vegetables and chop them roughly. Carefully roast the juniper berries, allspice grains and the peppercorns in a pan without fat until they start to smell. Then add everything to the wine and let it boil briefly. Then let the brew cool down almost completely.
- In the meantime, rinse the piece of meat with cold water and pat dry. Place in a suitable container with a lid and cover completely with the brew. Let it steep for 4-5 days in a cool place. Turn once a day so that the brew can marinate the meat from all sides.
preparation
- Remove the meat from the stock and dry it. Pour the brew through a sieve and collect it. Clean the vegetables and cut into small pieces.
- Heat clarified butter in a large roaster and sear the meat on all sides, then remove. Now roast the vegetables well and then add the tomato paste and fry until nice roasted aromas have formed. Loosen the base with a little stock and then pour on the veal stock. Now add the brew according to your own taste. Add the meat and the thyme stalks, put the lid on and simmer in the preheated oven at 150 ° for about 3 hours (I take the lid off after 1 hour so that the sauce is reduced a little), turning the meat every now and then.
- When the meat is nice and tender, take it out. (It is now soft as butter !!!. If you want, you can now portion it into slices and let it steep in the sauce).
- If you want the sauce a bit creamy, leave the vegetables in and work them through well with the hand blender …. but first fish out the thyme stalks !!!!!, if you don’t, you fish everything out.
- The sauce may now be seasoned again with salt & pepper and stock, then refined with a dash of cream. Use frozen butter to set
- There were bread dumplings and herbal cream mushrooms and a field salad
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