Braised Beef, en daube

Ingredients

• Lard closely 6 pounds of beef
• soak over- night in enough mild^ vinegar to cover it
• Add i)4 quarts of boiling water
• 2 bayleaves
• 6 cloves
• 6 allspice
• some parsley
• 2 carrots, i turnip, and i onion, sliced
• i turnip
• i onion
• salt
• pepper

Method

1. 1

   Lard the beef and soak in vinegar overnight.

2. 2

   Brown in a pan, add boiling water, bay leaves, cloves, allspice, parsley, carrots, turnip, onion, salt, and pepper.

3. 3

   Cook slowly for 4 hours, then cool and clarify the broth to make a jelly around the meat.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 39. The excerpt below is the record exactly as published.

BRAISED BEEF, en daube. (Marseilles.) Lard closely 6 pounds of beef, and soak over- night in enough mild^ vinegar to cover it. Drain jii With a Saucepan over the Sea it; brown it on both sides in a casserole or deep pan, with a little suet and some flour. Add i)4 quarts of boiling water, 2 bayleaves, 6 cloves, 6 allspice, some parsley, 2 carrots, i turnip, and i onion, sliced, salt, and pepper

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