Boeuf à la mode

Beef à la mode or bœuf à la mode is a French dish of a piece of beef braised in stock and wine with carrots and onions.^[1]

In French recipes, the preferred cut is the pointe de culotte, the rump cap. In older recipes, it is invariably larded. Most recipes start by marinating the meat in wine.^[2] It is first browned in fat then braised in a liquid composed primarily of stock or broth and red or white wine with carrots, onions, and herbs. Modern recipes often include celery. Some recipes add tomatoes,^[3] while others add brandy or other distilled spirits. Most French recipes include a boned calf's foot to add gelatin to the braising liquid, which serves to thicken the resulting sauce.^[4][5][3][6]

To finish the dish, the braised beef is removed and set aside to rest. Meanwhile, the braising liquid is strained and reduced to a sauce. The beef is sliced and served with this sauce. In simple versions à la ménagère 'housewife style', the vegetables from the braising liquid are served as the garnish. In more elaborate versions à la bourgeoise 'classy style', the vegetables that have cooked with the meat are strained out, and freshly cooked carrots and onions are added.^[5]

The braising liquid varies from all-stock, to about 1:3 wine to stock,^[6][5] to all wine.^[3] One American recipe from 1896 uses just water.^[7]

In English, the dish was formerly called both "beef à la mode" and "à la mode beef" (sometimes spelled "alamode").^[8] In French, it is now often called boeuf mode.^[1][9]

The dictionary definition of a la mode at Wiktionary

• Bœuf bourguignon