70: Daube; Source:
| Rump Roast | 5 | lb | | ragu spaghetti sauce | 28 | oz | | salt & pepper | | to taste | | garlic | | toes |
|
Directions:
4 ozs salt fat
3 onions
2 bay leaves, divided
1 clove garlic, chopped
1 tsp. thyme
10 cloves
5 lbs. beef round
1 tbs. shortening
3 tbs. parsley, chopped
2 turnips, diced coarsely
5 carrots, diced coarsely
1 qt. boiling water
1 cup sherry or sauterne
Salt, pepper and cayenne, to taste
1. Cut fat into thin shreds. Chop 1 onion. Mix with 1 bay leaf, garlic, thyme and cloves.
2. Lard the beef round by making incisions about 3-4 inches in length. Insert pieces of fat and mixed seasoning.
3. Chop remaining onions fine. Brown in shortening in heavy pot. Add beef round. Cover. Simmer slowly until well-browned. Add remaining bay leaf, parsley, turnips and carrots. Cover tightly. Simmer for 10 minutes.
4. Add boiling water, wine, salt, pepper and cayenne. Cover and simmer for 3 hours or until tender.
Salt, pepper and cayenne, to taste
