Recipe by mollypaul
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.
- 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
- 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 See How It's Made
- Make deep cuts in beef roast.
- Slice salt pork very thinly; rub with pepper and place into cuts.
- Cover meat with garlic, seasonings and chopped onion; rub in well and dredge with flour.
- Heat the bacon grease in a large pot or dutch oven, add sliced onion and brown.
- Remove onion, place meat in pot and cover with onions.
- Cover and cook slowly until well-browned on one side.
- Turn and brown the other side.
- Add vegetables and brown well.
- Add about 1/4 cup water,cover closely and simmer for three or more hours, adding more boiling water to prevent sticking.