Daube – Marinated Pork Roast or Eye of Round Roast or Beef Roast – rôti bourré2004-12-09
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 2:30 h
- Ready In : 3:0 h
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The smell of this roast cooking will make your mouth water and the whole house smell just like grandma’s did. My Mom would use only garlic, vinegar, salt and black pepper which is traditional stuffing. On Sundays she would stuff her sirloin roast with the seasoned combination and cook very slowly on stove top. It made the prettiest brown gravy.
- 4 pounds pork or sirloin tip roast
- 1 small bell pepper chopped
- 1 small onion chopped
- 1 clove minced garlic
- 1 small jalapeno or chili chopped without seeds
- 1/2 tsp black pepper
- 1/4 tsp red pepper
- 2 tsp salt
- 3 tsp vinegar
- 1/4 cup vegetable oil
Finely chop the bell pepper, onion, garlic and jalapeno. Mix together with a small portion of the vinegar, salt and red and black pepper.
Cut slits into the roast and stuff (bouree) the mixture into roast. Rub the roast on all sides with the remaining seasonings.
Place in a pan and infuse the roast with the vinegar. Cover and marinate for 2 to 3 days.
When ready to cook, brown in oil on top of the stove with the marinade. Turn and brown on all sides. Add a cup of water, cover and simmer for 2 to 3 hour until done. Serve with rice. Beef roast could be substituted for pork.