Daube

Ingredients

• Have three pounds of round of beef cut short and thick
• Mix one tablespoon of salt
• half a teaspoon of cayenne
• two tablespoons of sugar
• Pour over this half a pint of cider vinegar

Method

1. 1

   Lard the beef with long thin pieces of fat pork, slipping in a thin sliver of garlic clove with each piece of pork.

2. 2

   Peel and slice thin turnips, onions, and carrots.

3. 3

   Rub the meat thoroughly with the salt, cayenne, and sugar mixture.

4. 4

   Place in a bowl a layer of sliced vegetables, then the meat, and top with the remaining vegetables.

5. 5

   Cover with a cloth and plate, placing a weight on the plate.

6. 6

   Let stand overnight in a cold place.

7. 7

   In the morning, remove the meat from the liquor, roll it in flour, brown it in a deep pot with boiling drippings.

8. 8

   Add the vegetables and strained canned tomatoes.

9. 9

   Season and simmer for about six hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 50. The excerpt below is the record exactly as published.

DAUBE A NEW ORLEANS DISH Have three pounds of round of beef cut short and thick. Lard it with long thin pieces of fat pork, slipping in a thin sliver of garlic clove with each piece of pork. Peel and slice thin two white turnips, two white onions, and scrape and slice four carrots. Mix one tablespoon of salt with half a teaspoon of cayenne and two tablespoons of sugar. Rub the meat thoroughly with this. Place in a large yellow bowl a layer each of the sliced vegetables until half are used. Next place in the meat. Lay over this the remainder of the vegetables. Pour over this half a pint of cider vinegar

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