Braised beef (boeuf a la mode)

5 servings


Lay the bottom of the roaster with thin slices of pork lard and pork lard with leather. Put onions and carrots on top. Beef meat is stuffed with pork lard, lightly fried in a pan, placed with veal in a roaster. Pour over the wine, vodka or cognac and, if any, a little brown meat stock or concentrated meat stock; put salt, pepper, parsley greens, thyme and bay leaf. Close the roaster with a lid and put it on a medium heat for 10-15 minutes. Then place the roaster in a preheated (up to 150 ° C) oven and simmer the meat for about 4 hours (after 2 hours you often need to water the meat with the resulting juice). Half an hour before removing the roaster from the oven, remove the lid from the roaster and brown the meat, often pouring juice. Braised beef will be even better when served cold or heated.