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In
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The braising liquid varies from all-stock, to about 1:3 wine to stock, to all wine. One
American recipe from 1896 uses just water.
144:'classy style', the vegetables that have cooked with the meat are strained out, and freshly cooked carrots and onions are added.
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To finish the dish, the braised beef is removed and set aside to rest. Meanwhile, the braising liquid is strained and
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and red or white wine with carrots, onions, and herbs. Modern recipes often include
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to a sauce. The beef is sliced and served with this sauce. In simple versions
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dish of a piece of beef braised in stock and wine with carrots and onions.
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to the braising liquid, which serves to thicken the resulting sauce.
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Académie des
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256:in Food & Wine By Russ Crandall- October 2014
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315:E. Saint-Ange (pseudonym for Marie Ébrard),
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89:. Most recipes start by
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99:browned in fat
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66:bœuf à la mode
48:Teylers Museum
43:Bœuf à la mode
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123:calf's foot
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219:References
157:boeuf mode
91:marinating
205:a la mode
58:à la mode
50:, Haarlem
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340:, 1980,
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163:See also
119:tomatoes
83:rump cap
241:'mode'
151:History
134:reduced
127:gelatin
125:to add
103:braised
386:C1, C2
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115:celery
87:larded
81:, the
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111:broth
107:stock
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55:Beef
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342:ISBN
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