Daube

chef.tim.lee's picture

Jul. 26, 2011

Ingredients

Onion 1 1/2 Cup (24 tbs) , finely chopped
Finely chopped onion 1 1/2 Cup (24 tbs)
Parsley 2 Tablespoon , chopped
Chopped parsley 2 Tablespoon
Salt 2 Teaspoon
Bay leaves 1 1/2 , crushed
Pepper 1 1/2 Teaspoon
Dried thyme leaves 1/4 Teaspoon
Ground cloves 1/4 Teaspoon
Salt pork 1/4 Pound
Prime rib roast 6 1/2 Pound
Boneless beef sirloin tip/Prime rib roast 6 1/2 Pound
Condensed beef broth 21 Ounce , undiluted (2 Cans, 10 1/2 Ounce Each)
Condensed beef broth 21 Ounce , condensed (2 Cans,10 1/2 Ounce Each)
Sherry 1 Cup (16 tbs)

Directions

MAKING

1. In a small bowl blend 1/2 cup onion with parsley, salt, bay leaves, pepper, thyme and cloves.

2. Cut salt pork into strips 3 inches long and 1/4 inch thick and roll strips in seasoned herb mixture.

3. Cut slits in the meat 3 inches deep and about 1 1/2 inches apart and insert salt pork strips.

4. Into center of roast insert automatic meat probe fully.

5. In the oven plug the other end into socket.

6. Setting the doneness indicator 150 degrees or higher, turn oven thermostat to 325 degrees.

7. In a bowl or a container combine remaining seasoned herb mixture, 1 cup onion, beef broth and sherry.

8. After 1 hour of roasting pour this mixture over meat.

9. Continue to baste occasionally such that meat has reached desired doneness for about 3 1/2 hours total for well done.

10. Retain the roast at keep-warm oven setting for at least 20 minutes before serving.

11. This rest period makes the meat more firm and easier to carve.

12. Skim excess fat from pan juices and remove salt pork from meat as it is sliced.

SERVING

13. Serve juices with sliced meat.

Recipe Summary

Difficulty Level: Medium
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 1117Calories from Fat 610

 % Daily Value*

Total Fat 68 g104.6%

Saturated Fat 46 g230%

Trans Fat 0 g

Cholesterol

Sodium 2026 mg84.42%

Total Carbohydrates 9 g3%

Dietary Fiber %

Sugars 4 g

Protein 114 g228%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet