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Daube au beouf orléans - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Daube au beouf orléans

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  • Daube au beouf orléans

    Moved from other thread to capture the recipe!

    http://www.fornobravo.com/forum/f25/...-ans-4432.html

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    I always get the name wrong...lol! Its actually daube de boeuf créole. Anway, its from French Provincial Cooking by Elizabeth David. Excellent book btw.

    The recipe is fairly simple and leaves lots of room for improvisation.

    About 3 lb of topside or round of beef
    Dozen pimento stuffed olives
    12 oz of salt pork (or bacon in a pinch)
    1 large onion
    4-5 skinned and chopped tomatoes (canned are easiest, and i crush them with my hand instead of chopping)
    bouquet of herbs
    1/3 cup of rum (the darker the better)
    2-3 cloves or garlic (crushed)
    salt (not much)
    pepper (much)

    Put two deep cuts into the meat and stuff the olives (halved lengthwise) into each. Tie it up shut.

    Cut the salt pork into 1 cm cubes.

    Slice the onion and brown it slightly in some butter. Once it starts to change color add the salt pork and continue browning. When the fat begins to turn clear add the beef to the pot and brown on each side. Turn off the heat.

    Now here's the fun part. Heat the 1/3 cup of rum slightly then light it and pour it over the beef, shaking the pan until the flames die down. Now the flames do go up pretty high so if you have something directly over your stove you may want to do this step on the kitchen counter. Also, have your lid handy in case you have to just put it on to kill the flames. They take about 10-15 seconds to die down. Fun times!

    Now, add the tomatoes, garlic, bouquet, few pinches of salt (or none if you like, as the pork and olives have a good amount in them), and a lot of pepper (freshly milled in possible). I usually crush about 20 or so peppercorns.

    Cover the pot with foil and then put on the lid. Cook for 3 hours at 290F in your kitchen oven. I cooked mine for 5 hrs in my WFO, which was at 240F.

    When it comes out, remove the bouquet and the string from the meat. Stir up the sauce to crush the tomatoes a bit. You can either leave the meat whole or crush it too and mix with the sauce. It should fall apart very easily.

    Serve over egg noodles, or rice, or whatever you like. Its also great with some sourdough!
    Sharing life's positives and loving the slow food lane
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