Recipe: Beef Mode

Name: Beef Mode
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Yield: 6 servings
Cuisine: French
Ingredients: Beef mode for 6 people:4.4 lb (2 kg) of Charolais beef (ask your butcher for a rump tip or bottom rib); 5.25 oz (150 g) of half-salted fat bacon; 1 veal foot blanched (passed through boiling water and refreshed) and cut in half lengthwise; 1.75 oz (50 g) of lard; a few zests of untreated yellow lemon; 3 beautiful peeled carrots and cut into large dice (mirepoix); 10.5 oz (300 g) of Paris mushrooms washed peeled and cut into quarters; 2 dl (0.8 cup (20 cl)) of dry white wine; In a small sachet made of fabric or in a tea ball:; 2 cloves, herbs (chervil flat parsley etc.) 2 bay leaves, 1 crushed garlic clove and a little thyme and a small piece of ginger.; For the seal: 3 tablespoons of flour mixed with 2 tablespoons of water

By chef patrick Asfaux 4.7/5 (7 reviews) · 🍳 6 made it

Prep 45 min

Cook 240 min

Total 4h45

Servings 6 serv.

This authentic beef mode recipe is an updated version of the one published for the first time in the cookbook of the illustrious 'La Varenne' in 1651 The lard fat threaded through the meat creates streaks of flavor that melt during 4 hours of slow cooking. The blanched veal foot provides natural gelatin that enriches the jus without thickening agents. Pair with a Cornas or Cahors to match this richness.

Ingredients for 6 servings

Adjust for

servings

Beef mode for 6 people:

4.4 lb (2 kg) of Charolais beef (ask your butcher for a rump tip or bottom rib)
5.25 oz (150 g) of half-salted fat bacon
1 veal foot blanched (passed through boiling water and refreshed) and cut in half lengthwise
1.75 oz (50 g) of lard
a few zests of untreated yellow lemon
3 beautiful peeled carrots and cut into large dice (mirepoix)
10.5 oz (300 g) of Paris mushrooms washed peeled and cut into quarters
2 dl (0.8 cup (20 cl)) of dry white wine
In a small sachet made of fabric or in a tea ball:
2 cloves, herbs (chervil flat parsley etc.) 2 bay leaves, 1 crushed garlic clove and a little thyme and a small piece of ginger.
For the seal: 3 tablespoons of flour mixed with 2 tablespoons of water

Step-by-step directions

1 With the fat bacon cut it into thin strips then with the help of a sharp knife make slits (lard) in the meat and push them through to traverse the meat on all sides (if you have a good butcher he can take care of it).

2 In a cocotte style Le Creuset pan melt the lard then when it is very hot brown the meat on all sides and remove it.

3 Heat your oven to 150° (th 5).

4 In an earthenware or porcelain terrine place the roast then put around it the carrots, lemon zests, mushrooms, the 1/2 feet, the small sachet of spices or the tea ball), the white wine, 1/2.1 qt (2 l) of water, salt (not too much) and pepper with ground pepper, then make a broth and close with the lid.

5 Preparation of the seal: mix the flour and water to obtain a thick paste which you will put around the lid of your terrine to ensure its seal.

6 Put in the middle of the oven for 4 hours.(in a pressure cooker 2 hours but the result will be less delectable)

7 At the moment of serving break the seal open the lid then remove the small bag of spices (or the tea ball)
Carefully place the veal feet on your cutting board and remove the bones (they will come off easily) you will only have to cut them into small squares and add them back to the sauce.
Cut with a fine knife (like bacon slices) thick slices on a large shallow dish and pour sauce and garnish over them. you will understand by tasting this jus that this recipe is extraordinary in the literal sense of the term.
Accompanied for example by a Cornas, a Crozes Hermitage from Graillot, a Madiran or a great Cahors like the clos Triguedina from Baldés paradise is not

A chef's advice

Beef Mode is your Sunday dish when you have time ahead of you. Historically it's a classic of bourgeois Parisian cooking, the kind you find on every serious bistro menu. It's mainly cooked in autumn and winter, when root vegetables are at their best and hearty meats need long cooking. The Charolais beef you ask your butcher for matters. A chuck roast or lower rib, that's fibrous meat that becomes tender after 4 hours at 150°C. You don't need premium cuts, actually the opposite: slow cooking breaks down the collagen and it turns silky. For wines, skip light reds. A Cornas from the northern Rhône, a Crozes Hermitage from Graillot or a Madiran have the weight to stand up to this rich, gelatinous sauce. A great Cahors like clos Triguedina works too. Dry white has no chance here. For accompaniment, keep it simple: the carrots and mushrooms from the pot are enough. The small pieces of veal foot in the sauce, that's the touch that changes everything. Serve in a deep bowl to catch all the jus. That's what makes the difference.

Frequently asked questions

Can you replace the veal foot with something else?

Technically yes, but you'll lose the natural gelatin that enriches the jus. A pork knuckle or marrow bone works, but the sauce won't be as silky. The veal foot is worth asking your butcher for, it costs almost nothing.

How long does beef mode keep in the refrigerator?

4 days maximum in an airtight container. The veal foot's gelatin solidifies as it cools, which preserves it well. Freezes for up to 3 months. Reheat gently in a covered pot, never use a microwave.

Why seal the lid with flour and water paste?

Airtight sealing is what matters. The paste prevents steam from escaping and maintains stable humidity inside. Result: the meat cooks evenly without drying out. You don't need it in a pressure cooker, which is why it cooks faster but less gently.