French-Style Pot Roast
Why This Recipe Works
To update the recipe for boeuf à la mode while maintaining its status as an elegant dish a cut above a simple pot roast, we eliminated the step of larding the beef, instead salting the meat and browning it in bacon drippings. Reducing the wine before adding it to the braising liquid maximized its complex fruit flavors and minimized sourness and astringency. Our final challenge in updating the French-style pot roast recipe was to achieve the proper consistency, which we managed to do not with pork trotters and split calves’ feet, as is traditional, but by adding powdered gelatin after the sauce had finished reducing.