Bœuf en Daube

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 3 pounds lean top rump of beef
  • 3 cloves garlic
  • ¼


Make 6 small incisions in top rump of beef with a sharp knife and bury half a clove of garlic in each.

Combine ingredients of marinade mixture in a mixing bowl, and marinate meat in this mixture, turning occasionally, for 12 hours.

Remove rind from piece of fat salt pork; dice pork and sauté in olive oil until golden; remove pork bits, and brown beef well on all sides in the res