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Ingredients
1/2 Pound salt pork, cut into slivers
4 Pounds lean chuck, arm roast, or beef stew, cut into 1 1/2 inch cubes
1 (6 inch) Square of cheesecloth
2 Garlic cloves
1/2 Orange rind or 1 tablespoon powdered orange peel
1/2 Teaspoon onion salt
2 Bay leaves
1/2 Teaspoon nutmeg
1/4 Teaspoon thyme
1/2 Teaspoon marjoram
1/2 Teaspoon oregano
1 (750 milliliter) Bottle burgundy wine
1 1/2 Pounds whole large mushrooms
2 Tablespoons butter
4 (15 ounce) Cans whole onions, drained
2 to 3 French bread loaves
Instructions
Preheat oven to 250F. In a Dutch oven or heavy pan, brown salt pork, remove, and set aside. Brown beef and return salt pork to pan. Place garlic, orange peel, onion salt, and herbs on cheesecloth; tie into a bag with string. Add herb bag and burgundy to meat. Cover and bake four hours. Remove herb bag. Saut� mushrooms in butter and add to beef along with onions. Heat thoroughly. Slice bread into 1-1/2 inch pieces. Do not butter. Place on plate and spoon beef over it.