posted by Joe Ames 10-21-98 4:00 PM
La Daube
1 (5-6 lb.) rump roast
Salt, red pepper, black pepper
Prepared mustard
Onions, chopped
Garlic
Bell pepper
Parsley
Season roast a day or so ahead of cooking time, if possible. Chop onion, garlic, bell pepper and parsley.
Season this mixture also with salt and pepper and prepared mustard (about 2 tablespoons). Make deep gashes in roast and insert all of this seasoning inside.
Roast in heavy black pot with about enough oil to cover bottom of pot. Cover and let simmer slowly, browning evenly, adding a little water at a time when well browned.