Cold Daube à la Creole

Ingredients

• 3 pounds rump or round beef
• 2 pounds veal steak
• 2 whole pigsfeet
• 4 quarts water
• salt
• pepper
• Cayenne
• 0.5 clove garlic
• 1 whole bay leaf
• 1 sprig thyme
• 1 whole onion
• 2 whole cloves
• 1 glass sherry or Madeira

Instructions

1. Lard, season, and cook the beef, simmering it for four hours. Set aside.
2. For the sauce: Combine the veal steak and well-cleaned pigsfeet in a pot with four quarts of water. Season well with salt, pepper, and Cayenne. Add the minced garlic, bay leaf, thyme, and onion, along with the pounded cloves and the glass of sherry or Madeira. Keep boiling until the meat falls from the bones.
3. Remove from heat. Take up the meat, remove all bones, and mince the meat fine. Season it highly and return it to the liquor, stirring well to combine.
4. Place the cooked beef in a deep, rather large dish and pour the sauce over it. Let stand uncovered in a very cool place to harden. Serve in very thin slices—it will be like jelly.