Beef or is a

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

dish of a piece of beef braised in stock and wine with carrots and onions.''Trésor de la langue française informatisé'', ''s.v.'' 'mode
I.B.2b
/ref> 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. It is first browned in fat then

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

in a liquid composed primarily of

stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...

or broth and red or white wine with carrots, onions, and herbs. Modern recipes often include celery. Some recipes add tomatoes, while others add brandy or other distilled spirits. Most French recipes include a boned calf's foot to add

gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

to the braising liquid, which serves to thicken the resulting sauce. 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.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 The braising liquid varies from all-stock, to about 1:3 wine to stock, Paul Bocuse, ''La Cuisine du Marché'', 1980, , p. 179 to all wine.Académie des Gastronomes et Académie culinaire de France, ''Cuisine française'', "Le livre officiel des deux Académies", 1971, , p. 256 One American recipe from 1896 uses just water.

History

In English, the dish was formerly called both "beef à la mode" and "à la mode beef" (sometimes spelled "alamode"). In French, it is now often called ''boeuf mode''.Google Ngrams
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References

External links

* {{DEFAULTSORT:Boeuf a la mode French cuisine Beef dishes Wine dishes

History

See also

References

External links