Beef à la mode. Aiguillette of beef marinated in Cognac, good red wine and spices, braised in the marinade with carrots, onions, garlic and herbs, served hot, or cold in aspic, or as a clear soup.
Strips of beef barded and marinated in vinegar, oil and brandy for 24 hours. It is then cooked with bacon, garlic and onions in the marinade for two hours after which wine and capers are added. After another 2 hours, chopped anchovies are added and the sauce is thickened with flour.
Boiled beef (boeuf bouilli) from a dish of boiled beef and vegetables and broth (pot-au-feu), as opposed to the broth itself (bouillon). It is served with coarse salt and the vegetables.
Boiled brisket of short ribs of beef from a dish of boiled beef and vegetables and broth (pot-au-feu), as opposed to the broth itself (bouillon). It is served with coarse salt and boiled potatoes, the vegetables from the broth and horseradish or other appropriate sauce.
Cubed boiled beef with onions, fried in butter, seasoned with paprika and coated with tomato puree flavoured with garlic.
Topside of beef cubed and marinated and then cooked in red wine and brandy with belly pork, small onions and mushrooms. The classic dish of Bourgogne.
Beef braised in the Swedish style. Kalops. Beef stewed with onions, peppercorns and bay leaves, sometimes with the addition of allspice.
