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Beef A La Mode

chef.tim.lee's picture
Ingredients
  Salt pork 1⁄2 Pound
  Boneless beef chuck 5 Pound, rolled
  Water 3 Cup (48 tbs)
  Calves feet 2 , cleaned
  Dry red wine 3 Tablespoon
  Salt 2 Teaspoon
  Whole cloves 4
  Thyme leaf 1⁄2 Teaspoon
  White onions 8 Small
  Carrots 8 Small
  Celery stalks 3 , cut into 2 inch pieces
  Whole green beans 1⁄2 Pound
  Parsley sprigs 6
  All-purpose flour 1 Tablespoon
Directions

Cut pork into 1/2-inch cubes.
Fry in heavy kettle or Dutch oven until golden and crisp.
Remove pork and reserve.
Brown roast on all sides in fat or, if possible, have meat well larded with salt pork and brown slowly without adding fat.
Pour off fat.
Add water, calves' feet, wine, salt, cloves, and thyme.
Bring to boil and boil for 10 minutes.
Skim; simmer, covered, for 3 1/2 to 4 hours.
One hour before meat is done, add vegetables.
Finish cooking.
Add salt pork.
To serve: Remove meat to serving dish or platter with vegetables; discard feet.
Garnish with parsley.
Strain liquid, thicken with a little flour mixed with cold water and pour over meat and vegetables.
If preferred, do not thicken liquid; or remove part of it and chill in the refrigerator.
It will jell and can be sliced thin and served with leftover cold meat and salad greens.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
250 Minutes
Ready In: 
0 Minutes
Servings: 
8

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