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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 16 |
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Another lost recipe of New Orleans. Kolb's was one of our only German restaurants which closed years ago. Stepping into that restaurant was like going back in time. Ingredients:
3 cups tarragon vinegar |
4 cups water |
1/2 cup sugar |
1/4 cup salt |
4 bay leaves |
12 whole cloves |
1/2 teaspoon allspice, ground |
2 medium carrots, sliced |
2 medium onions, sliced |
1 green bell pepper, sliced |
1 stalk celery, diced |
1/2 cup fresh parsley, chopped (about 1/2 bunch) |
4 lbs bottom round steaks |
1 tablespoon flour |
1 tablespoon ground ginger |
3 -4 tablespoons oil |
Directions:
1. Make the marinade: combine all ingredients except beef, flour and ginger together in a large bowl whisking to dissolve the sugar and salt.
2. Place beef in the marinade, cover and refrigerate, turning occasionally for 1 week.
3. Remove from marinade (reserving marinade), wipe dry with paper towels.
4. Heat oil in a dutch oven on the stovetop and sear the beef on all sides. Lower heat and pour marinade back over beef and cook slowly until tender.
5. Check after 2 hours this may take another hour.
6. When tender, remove beef and let rest.
7. Make the gravy: strain marinade into a pot and boil about 5 minutes to reduce a bit.
8. Wisk in flour and ground ginger to help thicken the gravy.
9. Taste the gravy and adjust if necessary with vinegar and sugar to taste.
10. Slice beef and serve with gravy.
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