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Beef a la Mode

  • 10-12 lbs rump of beef
  • 1 lb fat pickled pork, cut into strips 1/2 inch square
  • 1 tsp sweet marjoram, dried & rubbed fine
  • 1 tsp basil, dried & rubbed fine
  • 1 tsp thyme, dried & rubbed fine
  • 1 tsp cloves, powdered
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp mace, powdered
  • 1 large onion, chopped
  • Bunch of parsley
  • Thin slices of fat pork or bacon
  • 1 cup cooking wine
  • 1 cup tomato catsup
  • 1/2 pint cold water
  • Browned flour
Trim the rump of beef into a nice round shape so that it will lie flat on the pan. Cut the fat pickled pork into strips half an inch square. Draw them through the depth of the beef with a larding needle or you may cut incisions through the meat with a sharp and narrow bladed knife. Push the pork down into these until the pieces are only 1/2 inch above the top of the beef.

Mix sweet marjoram, basil and thyme together in a wooden bowl. Stir them all together. Add powdered cloves, black pepper, salt and powdered mace. Mix all together.

Rub the meat well with the dry rub, top, sides and bottom. Scatter the chopped onion and a bunch of parsley over the top of the meat.

Cover the bottom of a large stew pan with thin slices of fat pork or bacon. Lay the beef on them with the larded side uppermost.

Mix together the cooking wine, tomato catsup and 1/2 pint of cold water and pour atop the meat. Cover the stew pan tightly. Set it in a quick oven at 400°F and cook for 4 hours.

When done, place the meat on a hot dish. Thicken the gravy with a little browned flour and pour atop. Serve.
Submitted by Tess M Mar 30, 2010 39 min 240 min 279 min
Recipe Rascal