Name: Bourbon Beef and Oyster Pot
Yield: Makes 8 servings
Cuisine: American
Ingredients: 2 tablespoons tomato paste; 1 garlic clove, crushed; Salt and freshly ground black pepper to taste; 1 small bay leaf; 1 large russet potato, peeled and cut into cubes; 3 ounces bourbon; 1 quart fresh, shucked oysters, liquor included; 1 medium onion, chopped; 1 cup water; 2 cloves; 2 cups beef broth; ¼ teaspoon dried thyme, crumbled; 1 celery rib, cut into 1-inch pieces; Worcestershire and Tabasco sauces to taste; 1 large carrot, scraped, halved lengthwise, and cut into 1-inch pieces; One 3-pound bottom or top round beef roast, trimmed of all fat and cut into 1½-inch cubes; ½ cup vegetable oil; 2 tablespoons butter; ½ cup peeled and freshly grated horseradish

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Created by one of my mentors, Pearl Byrd Foster of Virginia, this is possibly the best example I know of truly innovative Southern cookery. Illogical as it may sound, beef and oysters make a brilliant marriage, enhanced especially by the use of a less tender but more flavorful cut of meat simmered slowly for a long time for optimum succulence. The ideal vessel for preparing this is an enameled cast-iron pot. Pearl always served the dish with simple parsleyed new potatoes an