Boeuf à la mode is a French dish prepared by browning tough cuts of beef then braised in herb infused red wine and tomatoes. Basically it is similar to the American pot roast but cooked with French herbs and ingredients. It is one of the oldest recipes in French history that still exists today. The term Boeuf à la Mode dates back to 1667, precisely on May 12 an entry in Samuel Pepys’s diary talks about a dinner he took at “a French house” maintained by his perriwig maker, Monsieur Robbins, in London.
Original recipe states that
“The buttock is the most applicable for this savoury dish: procure about ten pounds’ weight of it, and cut it into bits of about a quarter of a pound each. Chop a couple of large onions very fine, and put them into a large stewpan, with a quarter of a pound of fresh butter, or fresh and well clarified beef dripping: whilst this is warming, cover the pieces of beef with flour; put them into the pan, and stir them for ten minutes, adding a little more flour by slow degrees, and taking great care the meat does not burn. Pour in, a little at a time, a gallon of boiling water, then add a couple of drachms of ground allspice, one of black pepper, and a couple of bay leaves. Let all this stew, on a low fire and very gently, for three hours and a quarter; ascertain with a fork if the meat be tender; if so, you may serve it in a tureen or deep dish. A well dressed salad is the proper accompaniment of Boeuf a la Mode.”
The recipe toady holds most of its key concepts today hence it is still nearly similar the only thing that changed is that the modern versions uses more herbs and spices to give a robust flavour. Also instead of braising it in just water toady wine and cognac is used. Today we will preparing this for dinner but not the original recipe but a modern variant where I also add some mushrooms to give it an earthy flavour.
Boeuf à la mode is a French dish prepared by browning tough cuts of beef then braised in herb infused red wine and tomatoes. Basically it is similar to the American pot roast but cooked with French herbs and ingredients.