A classic dish made famous by ‘Chef to the baby boomers, Julia Child’. Also known as Pot Roast in the US! Make sure you allow plenty of cooking time. Serves 6
Boeuf a la Mode
- Pat the meat dry with paper towels, then rub all over with the ground nutmeg. Sprinkle both sides generously with salt and pepper.
- Warm a Dutch oven (or casserole dish) on medium-low heat, then add bacon. Sauté, lowering the heat as needed, until crispy and the fat has rendered – about 8 minutes. With a slotted spoon, remove the bacon and drain on paper towel. There should be about 1 tablespoon of liquid fat left. If there’s less, add a tablespoon of vegetable oil. Adjust heat to medium-high and allow to come to temperature – about 1 minute.
- Preheat the oven to 150 degrees C (300 degrees F). Gently blot any accumulated liquid from the meat with paper towel, then add it to the Dutch oven. Brown on both sides until a deep brown crust forms – about 3 minutes per side – then remove the meat and set aside.
- Reduce heat to medium and add the diced onion, sautéing until translucent, about 3 minutes. Stir in the tomato paste and sauté until fragrant, about 1 minute. Add the vinegar and wine and deglaze. Return the bacon to the pot, then add the meat, thyme, half of the parsley and the bay leaves. Pour in enough stock to cover ¾ of the meat, then bring to a simmer.
- Cover the Dutch oven and put it in the oven. Braise until almost tender – about 2 hours. Add the carrots and celery and cook until tender – another 30 – 45 minutes.
- Gently remove the meat and set aside to rest, covering loosely with aluminium foil. Strain the liquid and reserve the bacon and vegetables; set aside. Return the liquid to the Dutch oven and simmer on medium-high heat until reduced by half – about 6 minutes. As it reduces, slice the meat and arrange on a platter with the vegetables.
- Chop the remaining two sprigs of parsley, thinly slice the lemon zest, then combine.
- Pour the reduced liquid over the roast and vegetables, then garnish with parsley and lemon zest.