Sunday, December 15, 2013

Recipe #264: Boeuf À La Mode (with Carottes Étuvées Au Beurre and Oignons Glacés À Brun) (Child)

A new Julia recipe!  Basically it's like pot roast, but more fun to make!  Here's where I found the recipes in the book:

Boeuf À La Mode- page 309 of Volume I
Carottes Étuvées Au Beurre- page 477 of Volume I
Oignons Glacés À Brun- page 483 of Volume I

What does this translate to?

Beef braised in red wine
Carrots braised in butter
Brown braised onions

I served this with rice so something could catch the extra gravy.  Delish!  I was getting nervous about the roast finally breaking down and becoming tender, but it did happen.  I roasted it for a little over 3 hours.

In the marinade

After marinating, ready for browning

Browned, ready for braising liquid

All ready for roasting

Carrots after braising

Roast, completed

Serving dish


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