Receta Boeuf à la Mode

Boeuf à la mode is a French dish prepared by browning tough cuts of beef then braised in herb infused red wine and tomatoes. Basically it is similar to the American pot roast but cooked with French herbs and ingredients. It is one of the oldest recipes in French history that still exists today. The term Boeuf à la Mode dates back to 1667, precisely on May 12 an entry in Samuel Pepys’s diary talks about a dinner he took at “a French house” maintained by his perriwig maker, Monsieur Robbins, in London.

Original recipe states that

“The buttock is the most applicable for this savoury dish: procure about ten pounds’ weight of it, and cut it into bits of about a quarter of a pound each. Chop a couple of large onions very fine, and…