Beef à-la-Daube

Ingredients

• 1 round of beef
• beef from shin or coarse cuts
• bacon
• salt
• pepper
• onion
• thyme
• parsley
• celery
• carrots
• water
• 4 egg whites

Instructions

1. Get a round of beef and lard it well. Place it in a Dutch oven. Cut meat from a shin of beef or any coarse piece into thin slices and arrange these around the sides and over the top of the larded round. Layer slices of bacon over the beef pieces.
2. Season with salt and pepper. Add onion, thyme, parsley, and celery tops or seed (pounded), along with carrots cut small, scattering the beef pieces over all. Cover with water.
3. Let the meat stew very gently until perfectly done. Remove the round of beef and set aside. Strain the gravy and let it cool. Carefully skim off the grease from the top.
4. Beat the whites of four eggs and mix with a little water. Add this mixture to the cooled gravy and let it boil until it looks clear. Strain again. Once cold, pour the clarified gravy over the beef.