Beef Marine

Boeuf Marine

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Pounds of Beef, From the Round or Shoulder
  • 4 Tablespoonfuls of Olive Oil
  • 3 Bay Leaves
  • An Onion
  • A Lemon
  • A Tablespoonful of Vinegar
  • ½ Teaspoonful Each of Ground Cloves, Mace and Allspice
  • Salt and Cayenne to Taste


The “brisket” of the beef is excellent for this, as also the “breast plate.” Mix the spices, salt and pepper thoroughly and rub well into both sides of the Beef. Chop the onions fine, and cover the meat with them. Then mix the oil and vinegar and the juice of one lemon, and pour this over the Beef. Set it in the ice box, or a cool place, and let it stand over night. Then put it into the stewpan, and be careful to retain all the juices of the spices. Set on the fire and let it simmer ten minutes, adding the bay leaves, chopped very fine. Then add a tablespoonful of flour, rolled smoothly in a half teaspoonful of butter or lard, melted. Let this brown, then half cover the Beef with boiling water, using good judgment. Cover closely and set on the oven, letting the Beef cook two hours, and turning once, so that both sides may be well penetrated by the heat. Serve on a hot dish, pouring the gravy over. This is a very old-fashioned dish.