A Twist On Pot Roast

When comparing American cuisine to French cuisine, you probably think there are a lot of differences, and to some degree, there are. France is known for its wine and cheese, while the United States is known for its apple pie, fried chicken and other creations. Americans and the French eat many of the same foods, but prepare them differently. Many Americans, for example, enjoy pot roast, while the French enjoy "boeuf a la mode."



To make boeuf a la mode, French chefs often start by marinating the cut of beef in wine and brandy. They then brown the beef in oil or bacon grease and braise it in a liquid of red wine, garlic, root vegetables and herbs. Canned tomatoes, beef broth and brandy or other distilled spirits may also be added to the braising liquid. The beef is cooked, sliced and served with a sauce made of the braising liquid.



If you enjoy pot roast but would like to try something a bit different, consider making boeuf a la mode. Here are a few recipes for you to try.



Boeuf a la Mode

1/2 c. carrots, cut in chunks

2 onions, cut in chunks

1-1/2 c. celery, sliced

4 garlic cloves

1 T. salt

2 qts. Burgundy

1/2 c. brandy

8 lb. beef roast

Oil

Beef stock

Flour

Water



Combine carrots, onions, celery, garlic, salt, Burgundy and brandy to form marinade and marinate roast 1 to 3 days. Drain and dry roast, reserving marinade. Brown in oil on all sides and place in a roasting pan. Add marinade, reduce by half and pour in enough beef stock to cover two-thirds of roast. Cover and simmer 3 to 4 hours. Remove roast when done, skim fat, reduce liquid and thicken with some roux made of flour and water. Slice roast and serve with gravy.



Boeuf a la Mode

2 lb. beef chuck shoulder roast

1/3 c. flour

3-1/2 T. fat

1 onion, finely chopped

Salt and pepper to taste



Vinegar marinade:

2 qt. water, plus 1/2 c.

Vinegar to taste

1 onion

Few cloves

1 piece lemon peel

1/2 carrot

1 bay leaf

Few peppercorns



Combine all ingredients to form vinegar marinade, bring to a boil and let cool. Soak roast in marinade 2 to 3 days. Remove roast from marinade and bring marinade to a boil. Add roast to marinade once again and cook 1-1/2 to 2 hours. In a large pot, prepare a dark roux of the flour and fat. Add onion and stir in enough of the hot marinade to form a thick gravy. Season to taste with salt and pepper. Slice roast and allow it to steep in gravy before serving.



Boeuf a la Mode

1 t. salt

1/2 t. ground cinnamon

1/2 t. ground cloves

1/4 t. pepper

3 lb. beef chuck shoulder pot roast

4 c. onion, thinly sliced

4 cloves garlic, minced

Parsley, chopped (optional)



Preheat oven to 325 degrees. Combine salt, cinnamon, cloves and pepper, and coat roast with it. Place half of onion and garlic in a roasting pan. Set roast on onion mixture and top with remaining onions and garlic. Cover pan tightly with foil and cook 2-1/2 hours, or until roast is tender. Remove roast to serving platter and keep warm. Skim fat from pan juices and onion mixture, carve roast into thin slices and spoon onion mixture over it. Garnish with parsley, if desired, and serve.



There are many other recipes for boeuf a la mode in addition to these. Give one a try and add some French flair to your next family dinner.