Beef Cake Daube
|Beef shoulder roast||4 Pound|
|Garlic||2 Clove (10 gm), cut in slivers (Large Cloves)|
|Red wine||1 1⁄2 Cup (24 tbs)|
|Bacon drippings||3 Tablespoon|
|Onion||1 Cup (16 tbs), sliced|
|Parsley||1 Tablespoon, minced|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||1⁄2 Cup (8 tbs), cut into pieces|
|Boiling water||1 Cup (16 tbs)|
Make 4 or 5 slits in roast and insert garlic slivers.
Marinate meat in wine, covered, 2 1/2 to 3 hours.
Turn several times.
Sprinkle meat heavily with salt and pepper.
Melt bacon grease in deep heavy skillet until bubbly.
Sear roast until rich brown on all sides.
Lightly brown onion in fat in which meat was seared.
Add meat, parsley, bay leaf, thyme, green pepper, mushrooms, water and marinade.
Bring to boil.
Simmer until tender.
Season sauce to taste with salt and pepper.