French cuisine · Meat & Kebab

Bœuf à la Mode

Whole beef shoulder braised in red wine, bound with veal foot and served with glazed carrots.

Ingredients · for 6 servings

• 1.2 kg beef shoulder, whole
• 1 veal foot (halved, from the butcher)
• 750 ml full-bodied red wine
• 800 g carrots
• 2 onions
• 3 garlic cloves
• 200 g pearl onions
• 2 sprigs thyme
• 2 bay leaves
• 3 tbsp clarified butter
• 1 tbsp tomato paste
• Salt, pepper

Instructions

1. The day before, marinate the meat cold, covered with the red wine, one diced onion, crushed garlic, thyme and bay leaf, and pat it very dry before browning.
2. Heat the clarified butter in a heavy Dutch oven and sear the piece of meat hard on all sides for 10 min, until it has an evenly dark crust.
3. Dice the second onion, add it with the tomato paste and roast 2 min, until the paste turns from red to brick brown.
4. Deglaze with the marinade including the herbs, add the veal foot alongside, season with salt and pepper and braise covered in the oven at 150°C for 3 hrs.
5. Cut the carrots into thick pieces and braise them with the pearl onions during the last hour, until they are soft and the sauce is silkily bound by the veal foot.
6. Rest the meat for 10 min, slice thickly against the grain and arrange with the vegetables and plenty of sauce on a warmed platter.