Beefà la mode orbœuf à la mode (French pronunciation:[bœfalamɔd]ⓘ) is aFrench dish of a piece ofbeef braised instock andwine withcarrots andonions.[1]
In French recipes, the preferred cut is thepointe de culotte, therump cap. In older recipes, it is invariablylarded. Most recipes start bymarinating the meat inwine.[2] It is firstbrowned in fat thenbraised in a liquid composed primarily ofstock orbroth and red or white wine with carrots, onions, and herbs. Modern recipes often includecelery. Some recipes addtomatoes,[3] while others add brandy or other distilled spirits. Most French recipes include a bonedcalf's foot to addgelatin to the braising liquid, which serves to thicken the resulting sauce.[4][5][3][6]
To finish the dish, the braised beef is removed and set aside to rest. Meanwhile, the braising liquid is strained andreduced to a sauce. The beef is sliced and served with this sauce. In simple versionsà la ménagère 'housewife style', the vegetables from the braising liquid are served as the garnish. In more elaborate versionsà la bourgeoise 'classy style', the vegetables that have cooked with the meat are strained out, and freshly cooked carrots and onions are added.[5]
The braising liquid varies from all-stock, to about 1:3 wine to stock,[6][5] to all wine.[3] One American recipe from 1896 uses just water.[7]
In English, the dish was formerly called both "beef à la mode" and "à la mode beef" (sometimes spelled "alamode").[8] In French, it is now often calledboeuf mode.[1][9]
The dictionary definition ofa la mode at Wiktionary
