Boeuf Créole. The characteristic of this dish is that no water or liquid is added to it. Put 2 or 3 lbs. of rump of beef in an earthenware casserole, on a few slices of fat bacon. Season with salt, pepper and chilli pepper, finely chopped, and cover the meat with 2 lbs. of sliced onions and the same of tomatoes. Cover and simmer for 3½ to 4 hours.