| Prep: 30 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 20g | 9g | 60g |
| sugars | fibre | protein | salt |
| 10g | 6g | 50g | 0.8g |
Why I Love French Beef à la mode de Caen
There’s a certain warmth that comes with preparing a delicious French recipe like the Beef à la mode de Caen. It’s a type of cozy comfort, the kind that you feel deep inside as the aromas fill the kitchen and the various flavors meld together in the pot. But it’s more than just a recipe to me. It’s an opportunity, a culinary adventure, and each time I make it, it’s like I’m back in France, being taught by culinary giants like Julia Child, delving into the intricacies of French cuisine.
A Taste of France, With a Tex-Mex Twist
When I first came across this Beef à la mode de Caen recipe, I got excited at the prospects it presented for blending my Tex-Mex roots with such a classical French dish. Taking inspiration from my Southern background, I opted to infuse it with apple cider – a product very much reminiscent of the apple-heavy regions of France and commonly used in many Tex-Mex recipes in place of vinegars or citrus juices. The resultant flavor adds a unique depth and tanginess to the dish, without forfeiting its original intent.
Simple Ingredients, Incredible Flavors
One of the things I adore about this recipe is its simplicity. The ingredients are straightforward, easily accessible, yet when combined, it transforms into a mouth-watering, flavor-packed dish. The apple brandy, butter, carrots, onions, garlic, and herbs all play their part in creating layers of flavors that just get better with each passing hour. Very much like a good ol’ Southern stew, each ingredient gets its chance to shine, and together they create an ensemble that’s nothing short of spectacular.
In many ways, the Beef à la mode de Caen is not too dissimilar to a classic pot roast – flavorful beef slowly cooked until it’s fall-apart tender. That being said, I have discovered that it pairs beautifully with a range of accompaniments, from rustic breads to creamy mashed potatoes. But in my favorite version, I serve it with small new potatoes, washed and quartered, to soak up all the wonderful braising juices.
Food, no matter where in the world it originates from, has the power to connect us. Each dish holds a piece of its culture within it, sharing stories and traditions with every bite. For me, this Beef à la mode de Caen is more than just a meal. It’s a celebration of flavors, an adventure into French cuisine, and a fond nod to my own Tex-Mex roots. It’s a dish I keep coming back to, and one that keeps amazing me, every single time.
What You’ll Need
- 3 pounds of beef rump roast
- 1 1/2 cups of apple cider
- 1/2 cup of Calvados or other apple brandy
- 5 tablespoons of butter
- 3 leeks, cleaned and chopped
- 2 carrots, peeled and chopped
- 3 onions, peeled and chopped
- 4 cloves of garlic, finely chopped
- 1 bouquet garni (a bundle of herbs, typically parsley, thyme, and bay leaves, tied together with string)
- Salt and ground black pepper to taste
- 5 tablespoons of all-purpose flour
- 4 cups of beef broth
- 3 pounds of small new potatoes, washed and quartered
- 2 tablespoons of chopped fresh parsley, for garnish
Method
“`html
Step One
Begin by seasoning the beef rump roast with salt and pepper. Then melt 2 tablespoons of butter in a large pan over high heat. Add the beef and sear on all sides until browned. Once browned, remove the beef from the pan and set it aside.
Step Two
Lower the heat to medium and melt the remaining butter in the same pan. Add the chopped leeks, carrots, onions, and garlic to the pan. Cook the vegetables until they are soft and starting to brown, stirring occasionally.
Step Three
Add the flour to the pan with the vegetables and stir well to coat. Then slowly pour in the apple cider and Calvados while stirring continuously to prevent lumps from forming. Add the bouquet garni to the pan.
Step Four
Return the beef to the pan with the vegetables and cider mixture, and pour in the beef broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pan, and let it simmer for 2 hours.
Step Five
After 2 hours, add the quartered new potatoes to the pan. Cover the pan and let it simmer for an additional hour, or until the potatoes are tender and the beef is very tender.
Step Six
Once everything is cooked to perfection, remove the bouquet garni from the pan and discard it. Check the seasoning of the stew and adjust with more salt and pepper if necessary.
Step Seven
Finally, serve the Beef à la mode de Caen hot, garnished with chopped fresh parsley. Enjoy this hearty and flavorful dish!
“`
