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Daube




Source of Recipe


Chef John Folse, Bittersweet Plantation


List of Ingredients




1 (5 pound) beef shoulder roast
1/4 pound salt pork fat
1/4 cup salt
1/4 cup black pepper
1/4 cup finely diced garlic
1/2 cup bacon dripping or vegetable oil
2 cups chopped onion
2 cups chopped celery
1 cups chopped bell pepper
1/4 cup tomato sauce
2 cups diced carrots
1 cup dry red wine
1 quart beef stock
salt and pepper to taste

Recipe



Cut the salt pork fat 1/4 inch strips about 2 inches long. Combine 1/4 salt and 1/4 cup black pepper. Using a sharp paring knife, cut six to eight 1 inch deep slits into the shoulder roast. Open these slits with two fingers and stuff with generous amounts of garlic, salt, pepper and pork fat. Continue until all slits have been stuffed. Season roast well on all sides using salt and pepper. In a cast iron dutch oven, heat bacon drippings over medium-high heat. Brown roast well on all sides. When golden brown, add onions, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted. Add tomato sauce, carrots and red wine, blending well into vegetable mixture. Add beef stock, bring to a rolling boil and reduce heat to simmer. Cover dutch oven and allow roast to simmer 2 1/2 hours. Season to taste using salt and pepper and continue to cook until roast is tender. Slice and serve with natural sauce