Braised Beef A La Mode
|Boneless beef rump/Beef with bones||5 Pound|
|Pork fat||1⁄2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs), chopped|
|Chopped celery||1⁄4 Cup (4 tbs), chopped|
|Garlic||2 Clove (10 gm), peeled|
|Red wine||1 Cup (16 tbs)|
|Stock/Water||1 Cup (16 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
|Veal knuckle||1 , cracked|
|Baby carrots/French carrots||24|
|Onions||24 Small, peeled|
|Sliced celery||2 Cup (32 tbs)|
Tie meat in a compact form and lard through center with pork fat, according to directions .
Combine salt and pepper, vegetables, herbs, garlic, and red wine.
Add Cognac or not, as you please.
Marinate meat in this mixture for 6 hours or overnight, turning occasionally.
Drain, saving marinade, and dry; then brown in the fat.
Put in braising pot or casserole, add bones, marinade, water, tomatoes, and veal knuckle.
Cover and bake in preheated moderate oven (350°F.) for 1 1/4 hours.
Discard bones; remove meat and veal knuckle.
Strain sauce and skim off all fat.
In the meantime, peel the vegetables and parboil.
Brown parboiled onions in the butter.
Return meat to the casserole which has been wiped clean.
Cut the meat from the veal knuckle and add along with the vegetables and strained sauce.
Cover and continue cooking until tender, about 1 hour, or longer if the meat was not tender to begin with.
Arrange meat on a platter; surround with vegetables.
Correct seasoning of the sauce, skim off fat if any remains, and serve with the meat.
Makes 8 to 10 servings.
It is delicious cold, by the way.