Boeuf A La Mode (Beef Braised in Red Wine)
Many nights of my childhood were spent at my grandparent’s house, sitting in front of a fire and listening to stories. They lived in the same woods my family did and we had a well worn path between our two homes. I remember walking it in all seasons, the wooded path became a prelude to the warmth, aroma and love that was Grandma Max’s kitchen. Sundays were roasts, usually beef, and usually this recipe. Make and eat it with love, Grandma would like that.
This recipe is a variation of Julia Child’s 1961 cookbook Mastering the Art of French Cooking. Here is the inscription in the front cover, To La Belle France–whose peasants, fisherman, housewives, and princes-not to mention her chefs-through generations of inventive and loving concentration have created one of the world’s great arts.”
This recipe calls for a 12-24 hour marination, I usually prep it the day before cooking.
Half an hour before cooking, drain the meat on a rack. Just before browning, dry it thoroughly with paper towels. Meat will not brown if it is damp.
Preheat oven to 350 degrees