INGREDIENTS:
Preheat oven to 250 degrees. 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. Saute 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.
SERVES: 8 - 10
- 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
Preheat oven to 250 degrees. 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. Saute 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.
SERVES: 8 - 10
