Beef à la Mode is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of sliced, beef stuffed with bacon slices before being rubbed in a spice mix and boiled with water and vegetables before being finished with Port wine. The full recipe is presented here and I hope you enjoy this classic British version of: Beef à la Mode.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF A LA MODE.
602. INGREDIENTS.—6 or 7 lbs. of the thick flank of beef, a few slices of fat bacon, 1 teacupful of vinegar, black pepper, allspice, 2 cloves well mixed and finely pounded, making altogether 1 heaped teaspoonful; salt to taste, 1 bunch of savoury herbs, including parsley, all finely minced and well mixed; 3 onions, 2 large carrots, 1 turnip, 1 head of celery, 1-1/2 pint of water, 1 glass of port wine.
Mode.—Slice and fry the onions of a pale brown, and cut up the other vegetables in small pieces, and prepare the beef for stewing in the following manner:—Choose a fine piece of beef, cut the bacon into long slices, about an inch in thickness, dip them into vinegar, and then into a little of the above seasoning of spice, &c., mixed with the same quantity of minced herbs. With a sharp knife make holes deep enough to let in the bacon; then rub the beef over with the remainder of the seasoning and herbs, and bind it up in a nice shape with tape. Have ready a well-tinned stewpan (it should not be much larger than the piece of meat you are cooking), into which put the beef, with the vegetables, vinegar, and water. Let it simmer very gently for 5 hours, or rather longer, should the meat not be extremely tender, and turn it once or twice. When ready to serve, take out the beef, remove the tape, and put it on a hot dish. Skim off every particle of fat from the gravy, add the port wine, just let it boil, pour it over the beef, and it is ready to serve. Great care must be taken that this does not boil fast, or the meat will be tough and tasteless; it should only just bubble. When convenient, all kinds of stews, &c., should be cooked on a hot-plate, as the process is so much more gradual than on an open fire.
Time.—5 hours, or rather more.
Average cost, 7d. per lb.
Sufficient for 7 or 8 persons.
Seasonable all the year, but more suitable for a winter dish.
Modern Redaction
Ingredients:
3kg beef flank
4 thick rashers of streaky bacon
250ml vinegar
1 tsp made from a mix of freshly-ground black pepper, ground allspice and 2 cloves, ground
salt, to taste
1 bunch of savoury herbs (must include parsley), finely minced
3 onions, sliced
2 large carrots, peeled and finely diced
1 turnip, peeled and finely diced
1 head of celery, finely diced
900ml water
150ml port wine
butter for frying
Method:
Melt a little butter in a pan, add the onions and fry until browned (about 9 minutes) then take off the heat and set aside. Take thick slices of bacon and cut into fingers about 2cm wide and 1cm thick. Dip these in the vinegar then into the spice mix.
Use a sharp knife to make deep holes in the beef and insert the bacon fingers into these. Rub the beef with the remaining spices and the herbs then wrap in a cloth and tie securely with string so it holds it shape. Place the beef in a flame-proof casserole just large enough to hold it. Pour in the water, add the vegetables and season with salt to taste.
Bring to a simmer, cover with a tight-fitting lid and cook gently for about 5 minutes, or until the beef is very tender. When the beef is done, remove from the casserole and un-bind then set on a serving plate. Skim the surface of the stock clear of any fat and grease then pour in the Port wine, bring to a boil, pour into a sauce boat and serve to accompany the beef.
