Daube is a French word for a meat stew cooked in a tightly covered
dish. Salt pork adds lusty country flavor to a stock seasoned with
thyme and rosemary.
l/4 lb. salt pork
l-l/2 lbs. beef b oneless chuck, tip or round
l cup dry red wine
l/2 cup water
2 cloves garlic, chopped
l/2 tsp. salt
l/2 tsp. dried thyme leaves
l/4 tsp. rosemary leaves, crushed
l/4 tsp. pepper
l bay leaf
6 med. carrots, cut into l” pieces
2 med. onions, cut into fourths
l/2 cup pitted ripe olives
Snipped parsley
French bread
Remove rind from salt pork. Cut pork into l/4″ slices. Cut beef into
l” cubes. (For ease in cutting, partially freeze beef about l hour.)
Fry salt pork in Dutch oven over med. heat until crisp. Remove with
slotted spoon. Drain on paper towels. Cook and stir beef in hot fat
until brown, about l5 mins. Drain fat. Add wine, water, garlic, salt
thyme, rosemary, pepper and bay leaf. Heat to boiling. Reduce heat.
Cover and simmer l hour. Stir in salt pork, carrots, onions and
olives. Cover and simmer until beef and veetables are tender, about
40 minutes. Remove bay leaf. Sprinkle with parsley. Serve in bowls
with French bread for dipping.
Serves 6. Prodigy