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Name: Lotties Daube Glace
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 LARGE CARROT (PEELED); 1 GREEN BELL PEPPER; 1 ts Cayenne pepper; 1 ts Black pepper; 4 lb BONELESS EYE ROUND BEEF; 1 ts Vegetable oil; (SEEDED AND SLICED); (4-INCHES THICK); 1 RED BELL PEPPER; 1 ts Salt; (SEEDED AND SLICED); 2 tb BACON GREASE; 2 Pork Chops

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INGREDIENTS

1 LARGE CARROT (PEELED)
1 GREEN BELL PEPPER
1 ts Cayenne pepper
1 ts Black pepper
4 lb BONELESS EYE ROUND BEEF
1 ts Vegetable oil
(SEEDED AND SLICED)
(4-INCHES THICK)
1 RED BELL PEPPER
1 ts Salt
(SEEDED AND SLICED)
2 tb BACON GREASE
2 Pork Chops

Servings

INSTRUCTIONS

~--------- DAY 1: ~-------- DAY 2: 2 or 3 c WATER Day 1: In a large skillet, heat bacon grease and add meat. Cook meat a few minutes to brown lightly on all sides. Add green and red peppers and cook until tender. Set meat and peppers in a bowl. Sprinkle salt, cayenne, and black pepper to coat all sides of meat. Cover and refrigerate for 1 day. Day 2: In a large cooking pot, heat oil; then brown pork chops on both sides for a few minutes over a medium flame. Add beef and peppers from day 1. Add water and simmer, covered, for 30 minutes. Add carrot, onions, garlic, bay leaf, thyme, clove, lemons, salt, and pepper. Simmer on a low flame, stirring occasionally. Turn meat about every 30 minutes until done. After the first 30 minutes, add 1 can beef bouillon and more water if necessarey to keep meat covered.

NOTES

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Lotties Daube Glace

1 LARGE CARROT (PEELED)
1 GREEN BELL PEPPER
1 ts Cayenne pepper
1 ts Black pepper
4 lb BONELESS EYE ROUND BEEF
1 ts Vegetable oil
 (SEEDED AND SLICED)
 (4-INCHES THICK)
1 RED BELL PEPPER
1 ts Salt
 (SEEDED AND SLICED)
2 tb BACON GREASE
2 Pork Chops

~--------- DAY 1: ~-------- DAY 2: 2 or 3 c WATER       Day 1: In a large skillet, heat bacon grease and add meat. Cook       meat a few minutes to brown lightly on all sides. Add green and       red peppers and cook until tender. Set meat and peppers in a       bowl. Sprinkle salt, cayenne, and black pepper to coat all sides       of meat. Cover and refrigerate for 1 day.       Day 2: In a large cooking pot, heat oil; then brown pork chops on       both sides for a few minutes over a medium flame. Add beef and       peppers from day 1. Add water and simmer, covered, for 30       minutes.       Add carrot, onions, garlic, bay leaf, thyme, clove, lemons, salt,       and pepper. Simmer on a low flame, stirring occasionally. Turn       meat about every 30 minutes until done. After the first 30       minutes, add 1 can beef bouillon and more water if necessarey to       keep meat covered.

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Nutrition

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Serving Size: 1 Serving (311g)
Recipe Makes: 8 Servings

Calories: 128
Calories from Fat: 74 (58%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.1g
Cholesterol 37.4mg		12 %
Sodium 33.8mg		1 %
Potassium 245.3mg		6 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 1.5g
Protein 10.7g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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