Beef à la Mode is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef braised slowly in a casserole with bacon, spices, gravy, onions, herbs, port wine and lemon zest. The full recipe is presented here and I hope you enjoy this classic British version of: Beef à la Mode.
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This is a classic recipe for a Victorian version of Beef à la Mode that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, ALAMODE.—Cut four pounds of lean beef into pieces, with some rashers of fat bacon into long strips, have a seasoning ready, made of equal quantities of beaten mace, nutmeg, and pepper, and twice as much salt; dip the bacon into vinegar and then into the seasoning. Put the meat over the fire in a large pot, with a pint of stock gravy, two large onions, a bunch of sweet herbs, a gill of port wine, and some lemon-peel. Cover it down very close, and put a wet cloth round the edge of the lid, to prevent the steam escaping. When it is half done, turn it, and cover it up again. It will require four or five hours to do thoroughly. When done, it there is not sufficient gravy, add a little stock gravy. Serve with potatoes, or mixed salad.
Modern Redaction
Ingredients:
2kg lean beef, cut into large dice
8 rashers of streaky bacon
1 tsp ground mace
1 tsp freshly-grated nutmeg
1 tsp freshly-ground black pepper
2 tsp sea salt
600ml stock gravy
2 large onions, peeled
1 bunch of sweet herbs
140ml Port wine
4 strips of lemon zest
vinegar
Method:
Mix the mace, nutmeg, black pepper and salt on a plate. Dip the bacon in the vinegar and then in the seasonings. Add to a casserole pot along with the beef then pour in the gravy and add the onions, herbs, port wine and lemon zest.
Cover the pot securely with a lid then place a damp cloth around the edge of the lid to seal. Bring to a simmer and cook for about 120 minutes, or until half done. At this point turn over the meat, cover the pot once more and cook for a further 2 hours.
