Ingredients with Measurements:
- 4 pounds beef chuck roast
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 cups beef broth
- 1 cup cognac
- 1 cup heavy cream
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Season the beef chuck roast with salt and pepper, then coat it in flour.
3. In a Dutch oven or large oven-safe pot, heat the vegetable oil over medium-high heat.
4. Sear the beef chuck roast on all sides until browned, then remove it from the pot and set it aside.
5. Add the chopped onion, carrots, celery, and minced garlic to the pot and sauté until softened.
6. Pour in the cognac and beef broth, scraping the bottom of the pot to release any browned bits.
7. Add the bay leaves and dried thyme, then return the beef chuck roast to the pot.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Roast the beef chuck roast for 2 1/2 to 3 hours, or until the internal temperature reaches 145°F.
10. Remove the pot from the oven and transfer the beef chuck roast to a cutting board.
11. Strain the cooking liquid through a fine-mesh sieve into a saucepan.
12. Bring the cooking liquid to a simmer over medium heat and stir in the heavy cream.
13. Simmer the sauce until it thickens, then season with salt and pepper to taste.
14. Slice the beef chuck roast and serve with the cognac cream sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of beef chuck roast: 145°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 540
Fat: 31g
Saturated Fat: 14g
Cholesterol: 180mg
Sodium: 520mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 2g
Protein: 44g
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Cognac can be substituted with brandy or red wine.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add mushrooms to the pot for a richer flavor.
- Use red wine instead of cognac for a different flavor profile.
- Add potatoes to the pot for a heartier meal.
Tips and tricks:
- Make sure to season the beef chuck roast well with salt and pepper before coating it in flour.
- Sear the beef chuck roast well on all sides to develop a nice crust.
- Use a meat thermometer to ensure that the beef chuck roast reaches an internal temperature of 145°F.
- Strain the cooking liquid through a fine-mesh sieve to remove any impurities.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef chuck roast and cognac cream sauce in a saucepan over low heat until warmed through.
Presentation ideas:
Serve the sliced beef chuck roast on a platter with the cognac cream sauce drizzled over the top.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the cognac cream sauce is too thin, simmer it for a few more minutes to thicken it.
- If the beef chuck roast is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure to cook the beef chuck roast to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
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 then braised in the oven.
Flavor profiles:
This dish has a rich and savory flavor, with notes of cognac and thyme.
Serving suggestions:
Serve this dish as a main course for a dinner party or special occasion.
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Region: French