Prep 20 mins
Cook 3 hrs
Another lost recipe of New Orleans. Kolb's was one of our only German restaurants which closed years ago. Stepping into that restaurant was like going back in time.
- 3 cups tarragon vinegar
- 4 cups water
- 1⁄2 cup sugar
- 1⁄4 cup salt
- 4 bay leaves
- 12 whole cloves
- 1⁄2 teaspoon allspice, ground
- 2 medium carrots, sliced
- 2 medium onions, sliced
- 1 green bell pepper, sliced
- 1 stalk celery, diced
- 1⁄2 cup fresh parsley, chopped (about 1/2 bunch)
- 4 lbs bottom round steaks
- 1 tablespoon flour
- 1 tablespoon ground ginger
- 3 -4 tablespoons oil
- Make the marinade: combine all ingredients except beef, flour and ginger together in a large bowl whisking to dissolve the sugar and salt.
- Place beef in the marinade, cover and refrigerate, turning occasionally for 1 week.
- Remove from marinade (reserving marinade), wipe dry with paper towels.
- Heat oil in a dutch oven on the stovetop and sear the beef on all sides. Lower heat and pour marinade back over beef and cook slowly until tender.
- Check after 2 hours this may take another hour.
- When tender, remove beef and let rest.
- Make the gravy: strain marinade into a pot and boil about 5 minutes to reduce a bit.
- Wisk in flour and ground ginger to help thicken the gravy.
- Taste the gravy and adjust if necessary with vinegar and sugar to taste.
- Slice beef and serve with gravy.