Boeuf a la Mode

Boeuf a la Mode (which translates to beef according to the prevailing style or fashion) was cooking lesson #2 for HiHo. Again, it did not list ingredients of proportions, however I have attempted to do so this time because the recipe is a bit more detailed. Mima said, "Really REALLY delicious".

IngredientsBrisket or eye of round, have it larded, and also knuckle of veal and if possible calves foot.
Marinade: 2 large onions chopped, 2 cloves garlic chopped, 2 cloves, parsley, thyme, salt, pepper, cayenne, 1 bay leaf, grated nutmeg, ginger, and juniper berries (not absolutely necessary)
white wine
olive oil
carrots

Process

1. Put meat(all tied together) in deep pot with marinade.
2. Cover with white wine.
   
3. If meat is not entirely covered in wine, add olive oil on top.
   
4. Add 4 carrots.
   
5. Let stand over night.
   
6. Slowly cook over low to medium heat for 4 hours. Let cool in another pot.
   
7. Cut string, take out veal bone and calves foot.
   
8. Strain juice over meat.
   
9. Let cool and remove fat from top.
   

Can be served hot or cold, and it has a delicious jelly when cold.

Spiced Beef Brisket

Spiced Beef Brisket
Ingredients
3 1/2 to 4 pound fresh beef brisket
2 cups of water
1/4 cup ketsup
1 envelope regular onion soup mix
2 tbsp Worcestershire Sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon bottled minced garlic (I use fresh garlic myself)
1/4 teaspoon pepper

Process
1. Place beef in a 3 1/2 to 4 quart crockery cooker. If necessary, cut brisket to fit into the cooker.
2. In a mixing bowl combine the 2 cups water, catsup, soup mix, Worcestershire sauce, cinnamon, garlic, and pepper. Pour over brisket.
3. Cover; cook on a low-heat setting for 8 - 10 hours.
4. Slice beef thinly across the grain OR shred it with two forks. Serve a French roll with your favorite BBQ Sauce. YUM!