Boeuf en Daube

Ingredients

• 1 1/2 pounds silverside of beef
• 1 calf's foot, quartered
• 2 onions, quartered
• 2 carrots, sliced
• 1 pint red wine
• 1 sprig parsley
• 1 sprig thyme
• 1 bay leaf
• 2 cloves
• 6 peppercorns
• 1/2 cup vinegar
• 1/2 pound bacon, diced
• 2 tomatoes, chopped
• Flour paste

Method

1. 1

   Choose thick cut of silverside and cut into 8-10 pieces.

2. 2

   Put in deep bowl with calf's foot, onions, carrots, herbs, cloves, peppercorns, orange skin, and garlic.

3. 3

   Pour wine and vinegar over, and marinate for 5-6 hours.

4. 4

   Fry bacon until fat is extracted; take out bacon leaving only fat.

5. 5

   Fry meat slowly; add onions, carrots, and tomatoes.

6. 6

   Strain marinating liquid, heat, and pour over meat.

7. 7

   Add calf's foot.

8. 8

   Simmer and skim.

9. 9

   Cover with flour paste and cook slowly for 4 hours.

10. 10

    Serve hot with macaroni or cold and jellied.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 135. The excerpt below is the record exactly as published.

Bceuf en Daube) iYz pounds silverside of beef 6 peppercorns i calf's foot, quartered i strip orange skin 2 onions, quartered 2 garlic cloves, halved 2 carrots, sliced i pint red wine i sprig parsley % cup vinegar i sprig thyme % pound bacon, diced i bay leaf 2 tomatoes, chopped 2 cloves Salt Flour paste Choose thick cut of silverside and have cut in 8-io pieces. Put in deep bowl with calf's foot, onions, carrots, herbs, cloves, peppercorns, orange skin, and garlic. Pour wine and vinegar over, and marinate 5-6 hours, stirring occasionally in order to flavor evenly. Take out meat and drain well. Fry bacon until all fat has been extracted; take out bacon leaving only the fat. Fry meat slowly; add onions and carrots and tomatoes and fry. Strain the marinating liquid, heat, and pour over the meat. Add calf's foot. Simmer and skim. Season. Cover, seal cover air- tight with flour paste, and let cook very slowly 4 hours. Serve hot with macaroni, or cold and jellied in own liquor. lle-de-F ranee ^T-T-n a t k imnr BEEF A LA MODE (Boeuf a la Mode) Yi pound fresh bacon *4 teaspoon fresh ground pepper 4 pounds rump or round steak 2 cloves *4 cup brandy Ys teaspoon nutmeg 1 small onion, chopped 1 bay leaf 1 sprig parsley 1 garlic clove, quartered 1 sprig thyme

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