corinne dunbar's Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole

Ingredients

• 5 lb Beef Roast, preferably from the Round
• 1/4 lb Salt pork fat, cut into thin strips (1/2″ X 3″)
• 1 Tbsp Parsley, finely chopped
• 1 Tbsp Fresh Thyme, finely chopped
• 3 Fresh Bay Leaves, very finely chopped
• 4 Garlic Cloves, minced
• 2 Tbsp Spanish Onion, minced
• 1/8 tsp Ground Cloves
• 2 Tbsp Diamond Crystal Kosher Salt
• 1 Tbsp Freshly Grated Black Pepper
• 3 Tbsp Lard or Bacon drippings
• 1 5 lb Larded Beef Round (recipe above)
• Kosher Salt
• Black Pepper
• All Purpose Flour for dusting
• 1 Large Spanish Onion, chopped
• 3 Tbsp Tomato Paste
• 1 Cup Dry Sherry
• 2 Quarts Beef Stock
• 5 Carrots, cut into 1/2″ dice
• 2 Turnips, cut into 1/2″ dice
• 4 Cloves Garlic, minced
• 1 Pork Foot, split
• 3 Bay Leaves
• 1 Bunch Fresh Thyme, tied