LA DAUBE - BEEF A LA MODE
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.
Provided by Molly53
Categories Roast Beef
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
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