Daube of Sliced-Beef Nicolette

Name: Daube of Sliced-Beef Nicolette
Cuisine: France
Ingredients: butter; casserole; fillet-pork-fat; pork fat; thyme; parsley; calf; fat bacon; water; marsala; tomatoes; curry powder; beef; daube; fat bacon; onions; parsley; garlic; shallots; chervil; truffles; thyme; laurel leaf; salt; pepper; cinnamon; cloves; pork fat

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

A daube is an earthenware recipient high for its circumference. The meat that is cooked in such a recipient is always mentioned as being cooked in daube. Cut 3 lbs. f