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Prep Time: 3 Hours
Yields: 8 Servings

Daube is commonly found on tables in South Louisiana at Christmas. This cut of meat is normally tougher than others, but the slow cooking process helps to tenderize it.

2 (1½-pound) veal eye-of-the-round roasts
2 tbsps salt
2 tbsps cracked black pepper
½ pound bacon
¼ cup diced garlic
salt and cracked black pepper to taste
½ cup bacon drippings or vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
¼ cup tomato sauce
2 cups diced carrots
1 cup dry red wine
5 cups beef stock
1 sprig rosemary
4 onions, quartered
6 carrots, halved
8 new potatoes

Preheat oven to 400°F. Cut 2 strips of bacon into ¼-inch strips about 1½ inches long. Combine garlic, salt and pepper. Using a paring knife, cut 6-8 (1-inch deep) slits into veal roasts. Roll bacon strips and place 1 in each slit along with a portion of garlic seasoning mixture. Season roasts with additional salt and pepper. In cast iron Dutch oven, heat bacon drippings over medium-high heat. Brown roasts on all sides. When golden brown, add diced onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend tomato sauce, diced carrots and red wine into vegetable mixture. Add beef stock and rosemary. Bring to a rolling boil and reduce heat to simmer. Cover Dutch oven and allow roasts to simmer 3½ hours. Wrap quartered onions and 1 tablespoon of butter in foil. Bake 1 hour. When roasts are tender, remove from stock and strain. Discard vegetables and return stock to pot. Return roasts to pot, add carrots and potatoes, bring to a boil and cook until vegetables are tender. Serve by placing a portion of onions, potatoes and carrots with roast in a soup bowl. Top with stock. It is always best to cook daube a day in advance and reheat.























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