Boeuf a la Daube

Ingredients

• a slice — say, an inch thick — from the shoulder of beef
• a small portion of beef kidney
• a slice of fat bacon or salted pork
• a few large white onions
• a glass of red wine
• a few peppercorns
• a very little salt
• a little flour

Method

1. 1

   Remove all bone and skin from the beef.

2. 2

   Cut the meat into small squares, the bacon into strips, and slice the onion finely.

3. 3

   In your daubiere, arrange them in layers, dredging a little flour over each layer of meat, with the fat bacon as the final layer.

4. 4

   Add peppercorns and a little salt, then pour a glass of red wine over.

5. 5

   Cook for three or four hours.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 26. The excerpt below is the record exactly as published.

Boeuf a la daube.^' The portion of beef used for this is a slice — say, an inch thick — from the shoulder of beef ; either above the blade or under it will do. THE '' DAUBlkRE'' OR '' BRAISIERE:' yy Remove all bone and skin ; if you get a pro- per slice^ there will be little of either. Take a small portion of beef kidney, a slice of fat bacon or salted pork, and a few large white onions ; cat the meat into small squares, the bacon into strips, the kidney into small pieces, and slice the onion finely. Then in your daubiere arrange them in layers, dredging a little flour over each layer of meat, and taking care to have the fat bacon for the final layer. A few peppercorns should be dis- posed about, and a very little salt. Then, last of all, a glass of red wine

Cook this with the app: pantry check, scaling, and the assistant.