Daube - Defined with Recipe

Daube-Name given to a strong meat seasoning of salt, powdered herbs, pepper and spices; used to roll strips of larding pork in prior to inserting. The meat larded and daubed is named "beef à la daube."

Beef à la Mode.

5 Pounds of the Hump or the Round of Beef. 1/4 Pound of Salt Fat. Large Onions. 2 Turnips. 5 Carrots. 1 Tablespoonful of Lard. 1 Clove of Garlic. Salt, Pepper and Cayenne to Taste. 2 Bay Leaves. Sprig of Thyme and Parsley.

Cut the fat of the salt meat into thin shreds. Chop the onion and bay leaf very fine, as also the garlic, thyme and cloves. Hub the shreds well with salt and pepper.

Take the rump of beef and lard thickly by making incisions about three or four inches in length and inserting the pieces of salt fat and spices, onion and thyme and garlic, mixed thoroughly.

Take two large onions and cut into quarters and put in a saucepan with one tablespoonful of lard. Let the slices brown and then lay on top the rump of beef, well larded.

Cover closely and let it simmer very slowly till well browned. Then add the chopped bay leaf and parsley. When brown add five carrots cut into inch squares, two turnips, cut in the same manner, and two large onions, chopped fine.

Let the whole brown keeping well covered and cooking slowly over a low but regular fire. Be always careful to keep the cover very tight on the pot. When it has simmered about ten minutes, turn the daube on the other side, cover closely and let it simmer ten minutes more.

Then pour over it sufficient boiling water to cover the daube; or, better still, if you have it, use instead of the water, boiling “consommé” or "pot-au-feu.” Season according to taste with salt, Cayenne, and black pepper.

Cover the pot tight and set it back on the stove, letting it smother slowly for about three hours, until tender. Serve hot or cold.

Return to Top of Page

Epicurean Cooking Terms
GG Archives

Definitions, Usage, Recipes, Etc.

Improve Your Family History Through Illustrations

Make Your Family History More Readable Through Illustrations From the GG Archives