Beef braised in red wine (Boeuf à la mode) from Mastering the Art of French Cooking, Volume One (page 309) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute allspice berries for whole cloves; cooking oil for pork fat; beef bouillon for beef stock; and calf feet, bacon rind, and/or ham rind for veal knuckles. Marinate beef for at least 6 hours and up to 24 hours. See recipe for recommended cuts of braising beef. This dish may also be served cold by turning it into an aspic or serving it as a salad.

  • adrienneyoung on September 26, 2011

    quite good. Used roux to thicken sauce. Bill prefers Yankee Pot Roast from Molly Stevens' Braise book. So do I.

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