Braised Beef And Onions  Boeuf ? la Mode This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-fi
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Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.

Spread half of onions and half of garlicgarlic
Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptia...
(Click for more details) in a 13- by 9-inch roasting panpan
Spanish for "bread." Pan integral  is whole wheat bread, pan tostado  is toasted bre...
(Click for more details) and arrange meat on top. Spread remaining onions and garlicgarlic
Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptia...
(Click for more details) over meat. Tightly cover panpan
Spanish for "bread." Pan integral  is whole wheat bread, pan tostado  is toasted bre...
(Click for more details) with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.

Skim fat from panpan
Spanish for "bread." Pan integral  is whole wheat bread, pan tostado  is toasted bre...
(Click for more details) juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and panpan
Spanish for "bread." Pan integral  is whole wheat bread, pan tostado  is toasted bre...
(Click for more details) juices.

Cooks' note:
Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350F oven 30 to 40 minutes.

Makes 8 servings.