Beef à la Mode

By the RecipeCafe Archives

Ingredients

• 12 large lardoons (strips of salt pork or fatback, about 1/4 inch / 6 mm thick and 2 inches / 5 cm long)
• 4 lb (1.8 kg) beef round roast
• 1 Salt and black pepper, to taste
• 1 All-purpose flour, for dredging (approximately 3 tbsp / 25 g)
• 2 tbsp (30 ml) pork fat or lard, for browning
• 1 cup (about 50 g) carrot, cut in 1/2-inch (1.3 cm) dice
• 1 cup (about 45 g) turnip, cut in 1/2-inch (1.3 cm) dice
• 1 cup (about 40 g) celery, cut in 1/2-inch (1.3 cm) dice
• 1 cup (about 50 g) onion, cut in 1/2-inch (1.3 cm) dice
• 1 sprig fresh parsley
• 1 small piece bay leaf (approximately 1/2 of one leaf)
• 1 Water, enough to half-cover the meat (approximately 2 cups / 480 ml, depending on pot size)

Instructions

1. 1. Prepare the lardoons: cut 12 strips of salt pork or fatback, each approximately 1/4 inch (6 mm) thick and 2 inches (5 cm) long. Using a large metal skewer, pierce the beef round in 12 evenly spaced places, running the skewer through the meat along the grain. Insert one lardoon into each channel so it is fully embedded.
2. 2. Season the outside of the beef generously with salt and black pepper, then dredge all surfaces in flour, shaking off any excess.
3. 3. In a heavy-bottomed Dutch oven or large covered pot (at least 6-quart / 5.7 L capacity), melt the pork fat over medium-high heat. Add the beef and brown on all sides until a deep mahogany crust forms, approximately 8-10 minutes total. This technique — browning in hot fat before braising — builds the fond that will enrich the braising liquid.
4. 4. Place a trivet or small rack in the bottom of the pot and set the browned beef on it. Scatter the diced carrot, turnip, celery, and onion around the meat. Tuck in the parsley sprig and the piece of bay leaf. Add water until the liquid reaches approximately halfway up the side of the beef (about 2 cups / 480 ml).
5. 5. Cover the pot tightly and bring the liquid to a bare simmer over medium heat, then reduce heat to low. Maintain the liquid just below a simmer — small bubbles should occasionally break the surface but the liquid must not boil. Cook for 4 hours, or until the beef is completely tender when pierced with a fork and registers at least 200-205°F (93-96°C) at the center for full braising tenderness. Check liquid level every 45-60 minutes and add small amounts of water if the pot threatens to run dry.
6. 6. Transfer the beef to a warm serving platter and tent loosely with foil while you finish the gravy.
7. 7. Strain the braising liquid through a fine-mesh sieve into a small saucepan, pressing the vegetables to extract all their juices; discard the solids. Bring the strained liquid to a simmer over medium heat. To thicken — using the technique of making a slurry — whisk together 1 tablespoon (8 g) flour with 2 tablespoons (30 ml) cold water until smooth, then whisk into the simmering liquid. Cook, stirring frequently, for 5-8 minutes until the gravy coats the back of a spoon and no raw flour taste remains. Season with salt and pepper.
8. 8. Slice the beef across the grain into portions approximately 1/2 inch (1.3 cm) thick and serve with the gravy poured over or alongside.