Boeuf à la mode is a French dish consisting of beef and carrots cooked in wine flavored with herbs from Provence.
It requires slow and long braising to achieve very tender meat.
In French recipes, the preferred cut is the pointe de culotte, the Italian cappello da prete.
Most recipes start by marinating the meat in wine.
The meat is then first seared in a fat (bacon, oil, or butter) and then braised in a liquid mainly consisting of broth and red or white wine with carrots, onions, and aromatic herbs.
Some modern recipes add tomatoes and celery, others brandy or other distilled liquors. Most French recipes include a boneless veal foot (or bones) to add gelatin to the braising liquid, which helps thicken the final sauce.
The braising liquid varies from all broth to about a 1:3 wine to broth ratio, to all wine.
In simple à la ménagère versions, meaning ‘homestyle’, the vegetables from the braising liquid are served as a garnish.
In more elaborate à la bourgeoise versions, meaning ‘classy style’, freshly cooked carrots and onions are added.
The recipe is dedicated to the song “La pioggia”, lyrics by Daniele Pace with Mario Panzeri and Corrado Conti for the music, presented at the 1969 Sanremo Festival by Gigliola Cinquetti in a joint performance with the French France Gall, daughter of lyricist Robert Gall, known for writing songs for Charles Aznavour and Édith Piaf.
The 19th Sanremo Festival took place in the Festival Hall of the Sanremo Casino from January 30 to February 1, 1969, hosted by: Nuccio Costa with Gabriella Farinon.
The winners of the Festival were Bobby Solo and Iva Zanicchi with the song “Zingara”, while “La pioggia” placed sixth.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Slow cook, Stovetop
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 2.2 lbs cappello da prete (or whole rump)
- 1.75 oz bacon (or 1.4 oz butter, or 2 tablespoons of oil)
- 8.5 cups beef broth
- 1.7 cups wine
- 2 onions
- 28.2 oz carrots
- 1 veal foot (or bones)
- to taste herbs de Provence
- to taste salt and pepper
Steps
Marinate the meat for at least 2 hours in wine with the herbs de Provence.
Sear the meat in a pan with 1.75 oz of bacon.
Transfer the meat to a pot, add the broth, marinade, lengthwise cut carrots, the veal foot (or bones), chopped onions.
Adjust with salt and pepper.
Cook for 3 hours.
Slice the meat.
Reduce the braising liquid to a sauce by cooking it on moderate heat, uncovered (you may add cornstarch to thicken).
Serve the meat with the vegetables as garnish and drizzling with the sauce.
For the slow cooking, I used my crockpot.
FAQ (Frequently Asked Questions)
What is the 1969 Sanremo Festival remembered for?
It was an edition influenced by the 1968 climate.
There was a hunger strike by 3 students who used the Festival’s publicity to draw attention to poor city neighborhoods needing redevelopment.
The Counter-Festival organized by Dario Fo and Franca Rame was held in the gardens of Villa Ormond and was contested from the left as bourgeois and elitist.
The counter-protest, organized with support from the Italian Communist Party, did not succeed due to disorganization.
Initially, it worried the Festival organizers, who, to avoid incidents during live broadcasts, considered holding the contest in the afternoon and airing the recorded images in the evening.
The 19th Festival of Italian Song saw Lucio Battisti make his debut with “Un’avventura”.
The song, performed in pair with Wilson Pickett, did not convince the jury and only ranked ninth.What are herbs de Provence?
Thyme, rosemary, oregano, savory, tarragon, bay leaf, mint, basil, chervil, marjoram, fennel, and sage.
What is the best wine for Boeuf à la mode?
Both white and red can be used.
For red, better Chinon, Cornas, Côtes-d’Auvergne, Givry, Graves, Haut-Médoc, Juliénas, Lalande-de-Pomerol, Mercury, Morgon, Pomerol, Saumur-Champigny or vacqueyras.
