|Fabulous Comfort Food|
|Vegetables Marinated in Wine Sauce Over Night|
This week’s French Fridays with Dorie challenge is for Boeuf à la Mode! We have made this so many times that it has become one of John’s signature dishes. It’s a wonderful meal to serve to friends and family especially at this time of year because it represents all that is best of the season – rich meat, red wine, root vegetables and warm comfort. I was thrilled to have the chance to tell Dorie in person how much we love this recipe!
We first made this recipe three years ago when we had my brother and sister-in-law to dinner in our old house. Having tried Julia Child’s method of cooking the vegetables separately from the roast, we decided to Americanize Dorie’s recipe by adding potatoes and carrots during the last 45 minutes of cooking, so they could absorb all the delicious flavors of the sauce, and have continued to make it this way.
|Seared Roast and Bouquet Garni From Our Garden|
The second time, only 2 months later, we made this when we celebrated Christmas with my family and had company for the very first time in our new home. (It’s funny to see how bare the dining room looked back then).
After the third time we made this wonderful roast, I quit blogging about it, but we continued to make it and it remains our favorite method to cook a roast to this day. With a little time and patience, you can transform an inexpensive cut of meat and some root vegetables into an amazing meal!
This is one of the most featured recipes on our blog. It will permanently transform the way you experience Pot Roast – it has for us!
|Sir Thomas Sawyer Lester|