Boeuf à la Mode Recipe, Bavarian-Style Roast Beef Preparation

boeuf a la mode served with side dishes and sauce

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Today I show you my Boeuf à la mode Recipe.

Boeuf à la mode is the Bavarian variant of the beef braised roast, you can refine the sauce with cognac.

For the preparation I recommend the “flat beef shoulder”, which is also called “shovel bow”.

Other suitable pieces of meat for the roast beef are:

False fillet, boiled beef, ball and flower or the tail roll.

Ask your butcher or simply order the “flat beef shoulder”. 

I let the beef mature in a stain for 3-4 days.

The stain consists of red wine, root vegetables, red wine vinegar and various spices.

A dry Burgundy is optimal for the Bavarian beef braised roast.

The older the wine, the more powerful the sauce becomes.  

I also prepare the sauce with veal stock. Now it can start:

Many step by step photos will help you cooking.

Questions can be answered using the comment function at the bottom of the page. Have fun and good luck!

1. Recipe Boeuf a la mode

Boeuf à la Mode

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 1052
Total Time 215 Min.
Preparation Time 35 Min.
Cook Time 180 Min.

Simple instructions for preparing boeuf à la mode.

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boeuf a la mode served with side dishes and sauce
Boeuf a la mode recipe picture, Bavarian beef braised roast with spaetzle and vegetables.


Stain for braised Beef

1 bunch soup vegetable
2 pc clove of garlic
2 pc onions
0,7 l dry red wine (I like to use an 8-10 years old Burgundy)
0,7 l beef
100 ml red wine vinegar
1 tbs Dijon mustard
8 pc pepper corns
5 pc Bay leaf
3 pc cloves
4 pc allspice grains
5 pc juniper berries

Sauce and Beef

1 kg flat shoulder of beef (shovel bow)
2 tbs clarified butter
2 tbs tomato puree
600 ml veal stock
1-2 tbs starch (Dissolve in 80 ml cold water, then there are no lumps!)
2 cl cognac


Prepare Stain and marinade Meat

Marinate the beef with vegetables and aromatics.
Roast beef marinate the meat.

Prepare meat pickle

Wash, peel and chop the root vegetables and cut the leek into leaves.

Peel and prepare the garlic and onions. Boil the chopped vegetables, herbs and aromatics with the garlic in a large pot with red wine, water and red wine vinegar.

Pickle the beef
Place the beef in the marinade.

Pickle meat

Wash the braised beef and pat dry, then place in the cool stain.

Let the meat mature in the fridge for 2-4 days, turning twice a day.

Meat for roast beef after 2-4 days of ripening.
Pickled meat for roast beef.

Prepare meat frying

Remove the beef from the stain and drain.

Pickled vegetables from roast beef.
Pickled vegetables from the roast beef.

Prepare vegetables

Pass the vegetables through a sieve and prepare the staining liquid and vegetables for the preparation of the sauce.

Roast Beef stew

Fry the beef.
Pickled roast beef when roasting.

Brown meat

Preheat oven to 180°C at top and bottom heat.

Fry the prepared meat on all sides in a large pan with clarified butter at high heat and let it take on its colour.

Remove the fried meat from the pot.

Roast vegetables, add tomato paste.
Roasted vegetables with tomato paste.

Roasting and tomatoing

Pour the drained vegetables from the stain into the hot pot and fry over high heat.

Stir well the whole time with a spatula, the vegetables may take on a light brown colour.

Add the tomato paste to the roasted vegetables.

Roasted vegetables when frying with tomato paste.
Brown roasted vegetables for roast beef with tomato paste.

Roast vegetables

Brown the roasted vegetables with the tomato puree at high heat for about five minutes.

The colour changes from red to brown-red.

Using a spatula, scrape the roasting substances off the bottom of the pot to produce the desired roasting substances for the taste and colour of the sauce.

Deglaze the roast with the stain, add the veal stock and add the mixed starch to the sauce.

You can later reduce the sauce to the desired consistency. Place the meat in the sauce.

Close the pot with a lid, roast in the oven with a lid for 1.5-2 hours until soft

Roast beef fully cooked photographed in a pot.
Braised roast beef photographed in a saucepan over the sauce.

Remove meat

Check cooking degree of meat by pricking with a meat fork.

If the meat gives slightly after the roast beef is ready.

Remove the meat from the sauce and prepare extra.

Roast beef sauce pass.
Strain roast beef sauce through a sieve.

Drain sauce

Drain the sauce through a fine sieve.

I use a hair sieve.

You could also use a passing cloth, which you boil in water beforehand.

Roast beef sauce boiled down
Reduce the roast beef sauce.

Season sauce

Add salt, pepper, sugar, butter and cognac to the sauce on the stove to the desired thickness and mix well.

Cut the meat from the roast beef.
Cut the roast beef meat.

Cut slices

Cut the meat into slices.

I like to prepare the roast one day earlier, cut the cooled meat into even slices.

Heat the slices of meat in the sauce before serving.

You can try the meat first.

If it’s not soft enough, simply simmer in the sauce for a few minutes.

Prepare Side Dishes

Freshly prepared spaetzle as a side dish.
Spätzle as a side dish. Spätzla, Spatzen and Spätzli, Nockerl, this is a German pasta!

Side dish

Prepare the side dishes:

Cook the spaetzle and toss it in butter, prepare the vegetables and put them on the plate.


Boeuf a la mode served with side dishes
Serve the Böfflamott with sauce.

Arrange and Serve

Heat the braised beef in the sauce, arrange the slices of meat on warm plates.

Serve the prepared spaetzle and vegetables.

Mix the sauce, add and serve.

Enjoy your meal!


2. Nutritional Values

3. Suitable Side Dishes for Boeuf a la mode

Today I serve you my Bavarian beef braised roast with glazed vegetables and spaetzle.

You can use bought Spätzle or prepare the Spätzle yourself.

Other matching side dishes are:

Potato dumplings, bread dumplings, napkin dumplings, ribbon noodles, mashed potatoes,

celery puree, finger noodles, red cabbage, glazed carrots, savoy cabbage, Brussels sprouts, pea vegetables,

glazed root vegetables, cranberries, raisins, glazed apple pieces, glazed pear,…

4. More Recipes Ideas

Comments, Cooking Questions and Answers

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