La Daube - Beef a La Mode

Submitted by Molly53

"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."

 

• Ready In: 3hrs 30mins
• Ingredients: 15
• Serves: 10

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.