Boeuf a la mode is not beef with ice cream, so don’t get your hopes up, but it does involve a lot of bacon! This recipe is a traditional French recipe, and this particular take on Boeuf à la Mode comes to us from none other than Tomas Jefferson! Our 3rd President was a fan of French cooking, and employed French chefs and maître d’hôtel to do his cooking in the White House, and at home at Monticello. This recipe is taken from “Thomas Jefferson’s Cook Book” written by Marie Kimball and was attributed to Jefferson’s maître d’hôtel Etienne Lemaire. Enjoy all the bacon-y goodness with this recipe, and let us know what you think of it in the comments below!
- 4 lb Leahy’s Angus Beef Roast (use a top round or similar lean roast)
- 1 Onion (chopped fine)
- 1 sprig Parsley (chopped)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Nutmeg
- 1/4 tsp Thyme
- 12 piece LGCM Bacon (divided)
- 3 Onion (small ones)
- 3 Carrot (cut fine)
- Salt (chunked)
- Black Pepper
- 1/4 tsp Thyme
- 1/2 cup Brandy
- 1/2 cup White Wine
- 1 cup Beef Broth (like chardonnay)
Mix together the onion chopped fine, sprig of chopped parsley, 1/2 tsp. salt, 1/4 tsp. black pepper, 1/8 tsp. nutmeg, and 1/4 tsp. of thyme. Roll 4 strips of bacon in this mixture, and then use these strips to “lard” the beef roast. To do this, take a sanitized long needle, affix the bacon to the needle, and then punch it all the way through the roast, so that each strip of bacon runs though the beef roast. Here’s a link with more info on larding.
Place an additional 4 strips of bacon on the bottom of a Dutch oven, then place the beef roast on top of the roast. Place 4 more strips of bacon on top of the roast, then add the 3 small onions cut fine, 3 carrots, salt and pepper to your taste, 1/4 tsp. nutmeg, 1/4 tsp thyme, 1/2 cup of brandy, 1/2 cup of white wine, and 1 cup of beef broth to the Dutch oven.
Place the Dutch oven on your oven, and bring the mixture to a boil. Reduce to a simmer, cover, and let cook at a simmer for 3 hours. Add more liquid if necessary to keep liquid in the bottom of the pot. Note – you can also do this recipe in a slow cooker by putting all the ingredients in a slow cooker and cooking for 8 hours on low.
Once done cooking, remove the roast and vegetables from the Dutch oven. Take the bacon that was on top and below the roast off the roast, and discard. Let the roast sit for a few minutes, then slice or cut into cubes as you desire. Skim any fat off the top of the gravy remaining in the pot, and then run the gravy through a fine sieve.
Serve the meat and vegetables along with boiled potatoes in a small bowl. Pour gravy on top, and enjoy!