Daube: Otherwise Beef a la Mode

Ingredients

• 5 pounds lean beef
• 0.25 pound salt pork or fat bacon
• salt
• black pepper
• onion
• garlic
• thyme
• parsley
• bay leaves
• 2 large mild onions
• 1 tablespoon lard
• 5 medium carrots
• 2 medium turnips
• 2 medium onions
• 5 cups boiling water or weak stock
• 1 glass sherry, Madeira, or claret
• Cayenne pepper

Instructions

1. Make thin cuts into the beef 3 to 4 inches long. Season the larding strips of salt pork or bacon with minced salt, pepper, onion, garlic, thyme, parsley, and bay leaves, then lard the beef by inserting these seasoned strips into the cuts, crowding in as much seasoning as possible.
2. Cut the two large mild onions into quarters and place them in a deep saucepan with a tablespoon of lard. Let them brown well, then lay the larded beef on top of them.
3. Cover the pan and let the beef simmer very slowly until well browned on one side (about 10 minutes). Add the carrots and turnips (cut into inch-squares) and the 2 chopped onions. Keep the pot covered tight and simmer for 10 minutes, then turn over the meat and brown the other side—this will take about 10 minutes more.
4. Cover the meat with boiling water or weak stock, add a glass of sherry, Madeira, or claret, and season with salt, black pepper, and Cayenne to taste. Cover the pot tight and set where it will barely simmer. Let it smother for three hours until the meat is very tender.
5. Serve hot or cold.