Beef A La Mode
Print This Recipe
Larding - running strips of marinated salt pork or bacon through a lean roast for extra tenderness and flavor - is an old chef's secret well worth reviving. It's the surprise in this very elegant Beef A La Mode, which is larded not only with pork but with carrot strips as well, so that when it's carved, there a round of carrot embedded in each slice.
SOME GENERAL TIPS - Brown meat slowly on all sides - in a heavy utensil, with enough fat to cover the bottom of the pan. Use a Dutch oven just large enough for the roast - liquid should only come halfway up the side of the roast; otherwise meat will be boiled, not braised. Serve roast with pan liquid. Skim the fat first, then reduce it to one half of original volume by boiling rapidly, uncovered.
INGREDIENTS
1/4 pound salt pork
2 medium carrots, pared
1/2 cup finely chopped onion
1 clove garlic, crushed
2 tablespoons chopped parsley
1 bay leaf, crushed
2 teaspoons salt
1 teaspoon pepper
2 cups dry red wine
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme leaves
6-pound top or bottom round beef pot roast
1/4 cup salad or olive oil
1 (10-1/2-ounce) can condensed beef broth, undiluted
1 peeled medium onion, stuck with 6 whole cloves
8 medium carrots, pared and halved crosswise
16 small white onions, peeled
2 tablespoons butter
2 tablespoons sugarCut salt pork and carrots into strips 3-inches long and 1/4-inch thick. In small bowl, mix chopped onion, garlic, parsley, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper.
Toss salt pork, several strips at a time, in onion mixture. Make Marinade - In 1-quart measure, combine red wine, whole bay leaf, salt, pepper and thyme; stir to mix well.
Wipe roast with damp paper towels. Then with a sharp, pointed knife, make slits in surface of the roast, at 2-inch intervals, 3-1/2 to 4-inches deep and 1/2-inch wide.
Push a pork strip into each slit. Insert a carrot strip in front of each; carrots should face narrow end, to show when roast is sliced. Reserve any leftover onion mixture.
Place roast in a large plastic food container. Add marinade and leftover onion mixture. Refrigerate, covered, 6 hours, or overnight, turning meat several times.
Preheat oven to 350 degrees. Remove roast; wipe dry; reserve marinade. In hot oil in a 5 or 6-quart Dutch oven, brown roast on all sides, turning with wooded spoons - takes a 1/2 hour.
Pour reserved marinade and beef broth over meat. Add onion stuck with cloves. Liquid should reach about halfway up side of roast.
Insert a meat thermometer into the thickest part. Roast, covered, 1 hour. Uncover; roast, basting occasionally, about 2-1/2 hours, or until fork-tender. Meat is medium-rate at 150 degrees on thermometer.
One and a half hours before meat is done, add carrots and onions to hot butter and sugar in large skillet. Stir over medium heat 10 minutes. Add to roast; cook until tender.