Beef A La Mode Recipe
Ingredients
| Salt pork | 1/2 pound | |
| 5 pounds boneless beef chuck, rolled | ||
| Water | 3 Cup (16 tbs) | |
| 2 cleaned calves' feet | ||
| Dry red wine | 3 Tablespoon | |
| Salt | 2 Teaspoon | |
| Whole Cloves | 4 | |
| Thyme leaf | 1/2 Teaspoon | |
| White onions | 8 Small | |
| Carrots | 8 Small | |
| 3 celery stalks, cut into 2-inch pieces | ||
| Green beans | 1/2 pound | |
| Parsley sprigs | 6 | |
| All-purpose flour | ||
Directions
Cut pork into 1/2-inch cubes.
Fry in heavy kettle or Dutch oven until golden and crisp.
Remove pork and reserve.
Brown roast on all sides in fat or, if possible, have meat well larded with salt pork and brown slowly without adding fat.
Pour off fat.
Add water, calves' feet, wine, salt, cloves, and thyme.
Bring to boil and boil for 10 minutes.
Skim; simmer, covered, for 3 1/2 to 4 hours.
One hour before meat is done, add vegetables.
Finish cooking.
Add salt pork.
To serve: Remove meat to serving dish or platter with vegetables; discard feet.
Garnish with parsley.
Strain liquid, thicken with a little flour mixed with cold water and pour over meat and vegetables.
If preferred, do not thicken liquid; or remove part of it and chill in the refrigerator.
It will jell and can be sliced thin and served with leftover cold meat and salad greens.
Makes 8 servings.
Fry in heavy kettle or Dutch oven until golden and crisp.
Remove pork and reserve.
Brown roast on all sides in fat or, if possible, have meat well larded with salt pork and brown slowly without adding fat.
Pour off fat.
Add water, calves' feet, wine, salt, cloves, and thyme.
Bring to boil and boil for 10 minutes.
Skim; simmer, covered, for 3 1/2 to 4 hours.
One hour before meat is done, add vegetables.
Finish cooking.
Add salt pork.
To serve: Remove meat to serving dish or platter with vegetables; discard feet.
Garnish with parsley.
Strain liquid, thicken with a little flour mixed with cold water and pour over meat and vegetables.
If preferred, do not thicken liquid; or remove part of it and chill in the refrigerator.
It will jell and can be sliced thin and served with leftover cold meat and salad greens.
Makes 8 servings.
Chef
