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Pièce de Boeuf à la Mode
A larded joint of beef marinated in white wine and Cognac, braised slowly with calf's feet, then finished with glazed onions and carrot olives in its own gelatin-rich juices. The bourgeois Sunday braise at its best.
- YieldServes 8
- Hands-on2 h 20 min
- Total12 h 45 min
- Difficulty
Ingredients
Beef
- 1.8 kgbeef rump or top round, in one piece, tied
- 250 gpork fatback, cut in lardons 1 cm thick
- 30 mlCognac, for the lardons
- 5 gflat-leaf parsley, finely chopped
- 13 gfine salt
- 2 gfreshly ground black pepper
- 1 pinchgrated nutmeg
Marinade
- 270 mldry white wine
- 70 mlCognac
Braise
- 2calf's feet, boned or split
- 30 glard or clarified butter
- 150 gcarrots, sliced
- 150 gonions, sliced
- 100 gpork rind
- 1 bunchbouquet garni (parsley stalks, thyme sprig, bay leaf), tied
- 750 mlbrown veal stock
Garnish
- 300 gpearl onions, peeled
- 20 gunsalted butter
- 450 gcarrots, turned into olive shapes
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