Ingredients with Measurements:
- 4 lbs beef chuck roast
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 4 egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp fresh tarragon, chopped
- 1 cup unsalted butter, melted
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Whisk
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Season the beef chuck roast with salt and pepper.
3. In a Dutch oven or large oven-safe pot, heat some oil over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.
4. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the beef broth, red wine, tomato paste, bay leaves, and thyme. Bring to a simmer.
6. Return the beef to the pot, cover with the lid, and transfer to the oven. Cook for 3-4 hours, or until the beef is tender.
7. While the beef is cooking, make the Béarnaise sauce. In a small saucepan, heat the white wine vinegar until it simmers. In a blender or food processor, blend the egg yolks until they are pale and frothy. With the blender or food processor running, slowly pour in the melted butter until the sauce thickens. Add the white wine vinegar and tarragon, and blend until combined.
8. When the beef is done, remove it from the pot and let it rest for 10 minutes before slicing.
9. Serve the beef with the Béarnaise sauce and garnish with additional tarragon.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 650
Fat: 50g
Carbohydrates: 5g
Protein: 45g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef round roast.
- Red wine can be substituted with beef broth or chicken broth.
- White wine vinegar can be substituted with lemon juice or red wine vinegar.
- Tarragon can be substituted with parsley or chives.
Variations:
- Add mushrooms to the pot while cooking the beef.
- Use a different herb for the Béarnaise sauce, such as chives or parsley.
- Serve the beef with a different sauce, such as horseradish cream or red wine sauce.
Tips and tricks:
- Make sure to brown the beef before cooking it in the oven to add flavor.
- Let the beef rest before slicing to allow the juices to redistribute.
- Use unsalted butter for the Béarnaise sauce to control the saltiness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in the oven at 325°F until warmed through. Reheat the Béarnaise sauce in a saucepan over low heat, whisking constantly.
Presentation ideas:
Serve the beef on a platter with the Béarnaise sauce on the side. Garnish with additional tarragon and sliced vegetables.
Garnishes:
Additional tarragon and sliced vegetables.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Green beans with almonds
- Roasted carrots with honey and thyme
- Creamed spinach
Troubleshooting advice:
- If the beef is tough, it may need to cook for longer. Check it every 30 minutes until it is tender.
- If the Béarnaise sauce is too thick, add a splash of warm water and whisk until it reaches the desired consistency.
- If the Béarnaise sauce separates, try blending it again with an additional egg yolk.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Boeuf à la Mode is a classic French dish that dates back to the 18th century. It was traditionally made with beef that was marinated in red wine and cooked slowly in a pot with vegetables and herbs.
Flavor profiles:
This dish is rich and savory, with tender beef that is flavored with red wine and herbs. The Béarnaise sauce adds a tangy and buttery flavor that complements the beef.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party. It pairs well with a glass of red wine and a side of roasted vegetables.
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Region: French