The best news of the day? My gestational diabetes test came back clear so this crazy cooking caper can continue. I really didn't know how much Julia could be categorised into the low-carb, low-sugar requirements a GD diet might require (not to mention restrictions on fat) so it was a happy day. Let's just hope things stay this way for the next 12 weeks.
In celebration we cooked Boeuf A La Mode with Oignons Glacés À Brun. I had planned on Brussels Sprouts as a side but in the interests of our health and sanity Le Gourmand made plain rice and salad. A piece of beef is soaked in a red wine, brandy, parsley, allspice, thyme and oil marinade before it is browned and then the marinade is boiled down in the casserole, the beef is returned and stock is added so that the liquid reaches two thirds up the side of the beef. Place covered casserole in a moderately slow oven for 2-3 hours, turning frequently. Meanwhile braise the onions and carrots.
Once the beef is removed, skim fat off the top of the juices and boil down to three and a half cups, if you have negligently failed to add veal knuckles, calves feet or pork rind to give the dish "body", you may decide to thicken the sauce with port mixed with arrowroot or cornflour. My negligence seemed to be advantageous as the port added additional flavour to the sauce, which was probably the highlight of the meal. Add carrots and onions to sauce and simmer for two minutes before removing from the sauce and presenting with the beef.
I suspect braised beef reflects a period when roast beef was usually well-done - great for a pregnant woman trying to avoid toxoplasmosis, but not so fantastic in terms of texture. Luckily the jug of sauce made this a tasty meal.
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