Boeuf mode - Untested

 From Monet's Kitchen by Claire Joyes, pg 137

I've already altered this recipe to include instructions on how to use the pig/calf's foot. It is so bizarre to me that they mention it in the description, twice, but don't include it in the recipe itself.

1-2 pig's feet

1+2 cups meat broth

1+2 cups white wine

2 Tbsps brandy

5 carrots (10-15oz), diced

1 onion, chopped

1/4 cup butter

4 slices bacon cut into lardons

2 1/2 lbs boneless braising beef roast

1. In a slow cooker, place the pig's feet, 1 cup broth, 1 cup wine, brandy, carrots and onion and turn on High.
2. Bone beef if it isn't already boneless.
3. Melt the butter in a skillet and sauté the bacon in it over medium heat. When the bacon turns golden and crisp, add it to the slow cooker.
4. In the hot fat, brown the beef on all sides, about 3 minutes per side. Nestle it in the slow cooker and add the remaining liquid.
5. When the liquid reaches the boiling point, decrease it to Low and leave to cook for at least 7 hours (I leave it overnight and processed it in the morning).
6. At this point I don't know. At least strain off the fat, or allow it to get cold enough to remove it from the surface of the liquid. The picture in the book indicates that the beef is sliced and layered horizontally with the vegetables in between and the aspic covering all. When I tried this with the Jambon Persillé, it was such a mess trying to make neat slices - it essentially crumbled and made a mess. It may be that the beef will be tender enough that this is possible. Or I just have really shitty knives. Ultimately, it has to be easy and pleasurable and tasty, in the end.