CookEat Recipe
Bue alla Moda with Veal Foot and Carrots
Larded beef braised with veal foot, cured pork rind, white wine and aromatic vegetables, served with tender foot meat and carrot rounds.
Method
Steps
Step 1
Gather the ingredients: 1 kg boneless lean beef round or rump in one piece; About 70 g cured pork fatback, cut into finger-thick larding strips; Salt and black pepper; 50 g butter; 1/2 professionally cleaned food-grade veal foot, about 300–400 g, split by the butcher; 1 large onion, peeled and left whole; 2–3 carrots, peeled and left whole; A tied bundle of 3 parsley stalks, 1 small celery stalk and 2 basil sprigs; About 40 g cleaned cured pork rind; 250 ml defatted stock; 100 ml dry white wine; Hot water as needed.
Step 2
Roll the fatback strips in salt and pepper and insert them into cuts in the beef. Tie the beef neatly with food-safe kitchen string and salt lightly. Brown it in the butter in a heavy casserole, about 10–15 minutes.
Step 3
Add the cleaned split veal foot, whole onion, whole carrots, tied herb bundle and cured pork rind. Pour in the stock and white wine. Bring to a gentle simmer, cover closely and braise slowly for about 3–4 hours, turning occasionally and adding small amounts of hot water if needed to keep the bottom moist.
Step 4
Remove the carrots as soon as tender but still intact, usually after about 25–40 minutes. Cool promptly and refrigerate while the beef finishes. Continue braising until the beef and edible foot tissue are at least 72°C and tender. Keep the beef sliceable; if it is ready first, lift it out and keep hot at 60°C or above while the foot softens fully.
Step 5
Lift out the beef and foot. Discard the herb bundle and strain the juices, then spoon off excess fat. Remove the string from the beef. Pick the soft edible meat and gelatinous tissue from the foot, checking carefully for small bones and discarding all bones and inedible parts. Cut the carrots into rounds and reheat to 74°C throughout in the simmering sauce. Serve sliced beef together with the edible foot pieces, carrot rounds and strained juices.
Step 6
Two tablespoons brandy may replace the white wine. For the bean garnish, omit the carrots and cook about 300 g fresh shelled beans in water until fully tender, then simmer them briefly in the strained beef juices before serving. A whole clove pushed into the onion is an optional source seasoning, not part of the main version.
Cooked it? Rate it.
Cooked 0 times