Today’s French Friday featured pot roast, of which I am a big fan. What better one-dish meal than slow cooked beef that turns tender in a sauce of wine and a select few aromatic veggies? Basically, you brown a chuck roast then slowly simmer in 4 cups liquid for a 2 lb. roast, 8 cups for 4 pounds. My takeaways from Dorie’s recipe include: use plenty of wine, not too many veggies, and Cognac makes everything taste better! My simple recipe is here, but do see Dorie’s for more careful technique, and to achieve the layered flavors that arise from the additions of a bouquet garni, Cognac, anchovies and tomato paste.
Recipe for Boeuf à la Mode, pp. 252 – 253, from Around My French Table, by Dorie Greenspan. Get the book, cook with us and join the fun at French Fridays with Dorie!