Boeuf a la Mode – French Pot Roast

23 Dec





UWWW   LA      LA     So eat is zee French Beouf   ….. OH….. OH…. OH  IT IS MAG -NE -FEE -CENT !

Okay  , So that is all the French I know and this is about the only French Dish that I make.

My Mom made a good pot roast but I can not cook it the same and I then  came upon this and now it is my favorite.

Pot Roast also  happens to be my friend AISHA’S favorite  , so I said  you might want to try it  , Like the French  do.


Despite its name, pot roast isn’t actually roasted, it’s braised.  Braisng  is a form of  moist- heat- cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent.






1 Tbsp salt

1 Tsp fresh ground pepper

5 lb. boneless beef chuck or bottom round roast at least 5″ in diameter, trimmed and tied






3 cups burgundy wine

1 cup thinly sliced onions


3/4 cup thinly sliced carrots

1 tsp finely minced garlic

2 Tbsp chopped parsley , 1 Tsp dried thyme – crumbled


1/2 lb pork fat


30 white onions – 1 inch  diameter


6 carrots – peeled and cut into 1/2 inch cylinders


The Braising stock : 4 Tbsp butter

1/3 cup cognac cag    ( get a small bottle )

2 pigs feet – sawed into pieces ( have the Butcher saw them up for you )

1 can peeled tomatoes      tom33 –  chopped

Bouquet garni –  (THAT’S A FRENCH WORD )  (pronounced “bo-KAY gar-NEE”) is bundle of herbs and aromatics (such as celery or leeks) tied together with cooking twine and simmered in stock, soups or sauces to add flavor and aroma.  

– 6 parsley sprigs , I bay leaf and the white part of a leek tied together

3 cups beef stock   bs

1/2 cup fresh chopped parsley



Rub the beef with salt and pepper.

Mix rest of the marinade ingredients in a large bowl. Turn beef until it is well moistened on all sides or put everything in to a large Zip-lock bag and then place in a shallow pan. Let marinade in refrigerator for 12 – 24 hours turning every few hours.

Preheat oven to 350′

In a heavy frying pan saute diced pork fat over moderate heat, stirring constantly until crisp and brown. Remove pork fat and set aside until later.

In the fat  left in the pan ,  brown whole onions and carrots lightly shaking pan to color them as evenly as possible.

Transfer to a baking dish large enough to hold them in a single layer. Sprinkle them with 3 Tblsp pork fat.

Bake onions and carrots uncovered on the middle rack in the oven , turning and basting them once or twice for 30 minutes or until barely tender.

Remove from oven pour out cooking fat and set vegetables aside.

While the vegetables bake  , remove beef from marinade and dry thoroughly with paper towels.

Strain marinade into a small bowl and save vegetables

Heat pork fat left in pan to almost smoking and brown beef until it is richly colored an all sides

While beef is browning , melt 4 Tbsp butter in a 6- quart casserole or Dutch Oven.

Add marinated vegetable and over low heat until most fo their moisture has boiled away and they are lightly colored

When the beef is browned use a turkey baster to remove all the pork fat that is left.



Next step is to FLAME THE BEEF.

If  you are a great cook and or French ,  or your really daring, flame the beef directly in the pan.

A safer way is to heat the cognac  first in a small pan over low heat, ignite with a match, and pour it flaming over the beef.


a little at a time.    ff   You are going to get a soft flame about 10 inches high —-DO NOT FREAK OUT…. DO NOT LIGHT WITH  HAIR/ HAT/ FACE/HEAD      OVER TOP OF PAN !!!!!!!!


Stand back if you like your eyebrows!  Did I mention that it’s good to have the lid handy here?  A fire extinguisher should be in every kitchen, too.


.Transfer beef to Dutch oven  and surround it with pieces of pig feet. the chopped tomatoes ,  the diced pork fat and the bouquet garni


Pour the strained marinade , and 3 cup beef stock in fry pan and bring to  boil stirring and scrapping  up browned bits.

Boil for 2 minutes , then pour over beef.

The liquid should come half way up the side of the meat: add more stock if necessary.

Bring casserole to a boil on top of the stove, then cover tightly and place on the middle rack of the oven

Regulate heat so that beef simmer slowly and turn and baste the meat 3 times during cooking.

After 2 1/2 – 3 hours the meat should be just tender when pierced with  the tip of a sharp knife.


To serve the beef  transfer beef to a plate.

Remove bones and bouquet garni and strain the rest of the contents of the casserole through a large fine sieve into a 3-4 quart saucepan., pressing down hard on the vegetables before discarding them.

Boil sauce until reduced to half.

Taste and season with salt and pepper to taste.

Return meat to casserole and add baked onions and carrots.

Simmer slowly on stove to heat beef and vegetables thoroughly.

Transfer beef to carving board to remove strings .    Slice


Spencer Jones/Photographer’s Choice/Getty Images

Arrange beef on serving platter surrounded by onions and carrots. Spoon sauce over top and serve rest in a gravy boat.


Eat and Enjoy !



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