Daube Glacee Or Boeuf A La Daube

Ingredients 

• a round of beef (round steak)
• salt and pepper 
• a few garlic cloves
• smoked tongue, beef suet, or forcemeat 
• 1 lemon
• drippings (beef/pork fat) 
• 6 large onions 
• forcemeat balls or calf's foot

Directions 

1. Take a round of beef, clean and dry it carefully with a towel, rub it in with salt, pepper and cloves, laid with smoked tongue or beef suet or forcemeat and a little garlic. 
2. Put it in a cool place and let it remain for three or four days in winter (a few days in the fridge)
3. The night before it is to be cooked, squeeze the juice of a lemon over the beef, on the sides. 
4. Put the beef in a Dutch oven with some drippings after breakfast— let it be boiling hot before you put the beef in. 
5. Brown well on both sides, then draw the oven from the fire and let it simmer for three hours
6. Pare and halve six large onions, stew them over the beef
7. Let it continue to simmer for three hours longer, add forcemeat balls, or a calf’s foot

Serve it with gravy in the dish and sauce boat.

— Mrs. Eugenia Phillips, Washington, D. C.

Source — Cooking in Old Creole Days

Prepared by Devon Dollahon

Louisiana Anthology

July 20, 2017