La Daube - Beef a La Mode |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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The secret of a good daube is having every component well-browned. Delicious served hot or cold. For convenience's sake, take advantage of your slow cooker. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/4 lb salt pork |
pepper, to taste |
5 lbs rump roast or 5 lbs boneless veal rump roast |
1 garlic clove, peeled and chopped |
1 bay leaf |
1 sprig parsley |
salt, to taste |
cayenne pepper, to taste |
1 onion, peeled and chopped |
flour |
4 tablespoons bacon grease |
1 onion, peeled and sliced |
3 carrots, peeled and diced |
1 turnip, peeled and diced |
1/4 cup water, boiling |
Directions:
1. Make deep cuts in beef roast.
2. Slice salt pork very thinly; rub with pepper and place into cuts.
3. Cover meat with garlic, seasonings and chopped onion; rub in well and dredge with flour.
4. Heat the bacon grease in a large pot or dutch oven, add sliced onion and brown.
5. Remove onion, place meat in pot and cover with onions.
6. Cover and cook slowly until well-browned on one side.
7. Turn and brown the other side.
8. Add vegetables and brown well.
9. Add about 1/4 cup water,cover closely and simmer for three or more hours, adding more boiling water to prevent sticking.
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