Beef Marine from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The “brisket” of the beef is excellent for this, as also the “breast plate.” Mix the spices, salt and pepper thoroughly and rub well into both sides of the Beef. Chop the onions fine, and...
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Ingredients
- 4 Pounds of Beef, From the Round or Shoulder
- 4 Tablespoonfuls of Olive Oil
- 3 Bay Leaves
- An Onion
- A Lemon
- A Tablespoonful of Vinegar
- ½ Teaspoonful Each of Ground Cloves, Mace and Allspice
- Salt and Cayenne to Taste
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