This is Julia Child’s Braised Beef in Red Wine recipe (Boeuf à la Mode) from Mastering the Art of French Cooking Vol 1. cookbook.
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Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
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Ingredients:
Red Wine Marinade:
1 cup thin sliced carrots, onion & celery
2 garlic cloves unpeeled (she says 2 halves in her book… I’m a rebel)
1 tb thyme
2 bay leaves
1/4 cup minced parsley
2 whole cloves
1/4 minced parlsey
5 lb braising beef
1 tb salt
1/4 tsp pepper
5 cups red wine
1/3 cup brandy
1/2 cup olive oil
Browning and Braising:
4 to 6 tb rendered pork fat
1 or 2 cracked veal knuckles
1 or 2 split calf’s feet
4 to 8 ounces fresh pork rind :I
4 to 6 cups beef stock
1 tb corn starch
2 tb madeira wine
2 lb carrots
24 to 36 small onions for braising