Beef à la mode or bœuf à la mode is a French dish of a piece of beef braised in stock and wine with carrots and onions.[1]
In French recipes, the preferred cut is the pointe de culotte, the rump cap. In older recipes, it is invariably larded. Most recipes start by marinating the meat in wine.[2] It is first browned in fat then braised in a liquid composed primarily of stock or broth and red or white wine with carrots, onions, and herbs. Modern recipes often include celery. Some recipes add tomatoes,[3] while others add brandy or other distilled spirits. Most French recipes include a boned calf's foot to add gelatin to the braising liquid, which serves to thicken the resulting sauce.[4][5][3][6]
To finish the dish, the braised beef is removed and set aside to rest. Meanwhile, the braising liquid is strained and reduced to a sauce. The beef is sliced and served with this sauce. In simple versions à la ménagère 'housewife style', the vegetables from the braising liquid are served as the garnish. In more elaborate versions à la bourgeoise 'classy style', the vegetables that have cooked with the meat are strained out, and freshly cooked carrots and onions are added.[5]
The braising liquid varies from all-stock, to about 1:3 wine to stock,[6][5] to all wine.[3] One American recipe from 1896 uses just water.[7]
History
editIn English, the dish was formerly called both "beef à la mode" and "à la mode beef" (sometimes spelled "alamode").[8] In French, it is now often called boeuf mode.[1][9]
See also
edit
The dictionary definition of a la mode at Wiktionary
References
edit- ^ a b Trésor de la langue française informatisé, s.v. 'mode' I.B.2b
- ^ Beef à la Mode in Food & Wine By Russ Crandall- October 2014
- ^ a b c Académie des Gastronomes et Académie culinaire de France, Cuisine française, "Le livre officiel des deux Académies", 1971, ISBN 9782253003175, p. 256
- ^ French Regional Cooking. Anne Willan. (1981). ISBN 0688036708
- ^ a b c E. Saint-Ange (pseudonym for Marie Ébrard), La bonne cuisine de Madame E. Saint-Ange, Larousse, 1927, reprinted by Éditions Chaix 1978, p. 394–399
- ^ a b Paul Bocuse, La Cuisine du Marché, 1980, ISBN 2082000478, p. 179
- ^ Fannie Merritt Farmer, The Boston Cooking-School Cook Book, 1896, p. 181
- ^ Oxford English Dictionary, Third Edition, s.v. 'à la mode' C1, C2
- ^ Google Ngrams