Daube - Marinated Pork Roast or Eye of Round Roast or Beef Roast - rôti bourré

8 servings Prep: 30 m Cook: 2 h 30 m Total: 3 h Intermediate
5.0/5 (4)
Daube - Marinated Pork Roast or Eye of Round Roast or Beef Roast - rôti bourré
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. This marinated pork or beef roast is stuffed (bourré) with bell pepper, onion, garlic, and jalapeño, then slow-simmered until tender.

Ingredients

8 servings
  • 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

Step-by-Step Instructions

  1. Finely chop the bell pepper, onion, garlic and jalapeno. Mix together with a small portion of the vinegar, salt and red and black pepper.
  2. Cut slits into the roast and stuff (bouree) the mixture into roast. Rub the roast on all sides with the remaining seasonings.
  3. Place in a pan and infuse the roast with the vinegar. Cover and marinate for 2 to 3 days in the refrigerator.
    As an option, the roast may be baked covered in the oven at 350 degrees for 1 1/2 hours with the water being added gradually at the end of the cooking process.
  4. When ready to cook, brown in oil on top of the stove with the marinade. Turn and brown on all sides, about 10-15 minutes total. Add a cup of water, cover and simmer for 2 to 3 hours until the meat is fork-tender. Serve with rice. Beef roast could be substituted for pork.

Common Problems and Solutions

Q: How deep should I cut the slits for stuffing?

A: Cut slits about 2-3 inches deep and 1 inch wide, spacing them evenly around the roast. You want pockets that will hold the vegetable mixture without going all the way through the meat.

Q: Can I skip the 2-3 day marination?

A: While traditional recipes call for 2-3 days for maximum flavor and tenderness, you can marinate for at least 4-6 hours if pressed for time. The longer marination is especially helpful for tougher cuts like eye of round.

Q: Why is my roast tough?

A: Make sure you're cooking low and slow—the simmer should be gentle, not a rolling boil. Also, cook until the meat is fork-tender, which may take the full 3 hours for larger or tougher cuts. Adding water as needed prevents drying out.

Tips and Techniques

Use a sharp paring knife to make clean cuts for stuffing, and push the vegetable mixture deep into each slit. The vinegar marinade is essential for tenderizing—don’t skip it. Save the pan drippings to make a delicious gravy by whisking in a little flour and water.

Ingredient Substitutions

  • pork or sirloin tip roast: chuck roast or round roast
  • jalapeño: cayenne pepper or hot sauce
  • vegetable oil: bacon grease or lard

Equipment Needed

  • Dutch oven or heavy pot with lid
  • Sharp paring knife for cutting slits
  • Large pan or dish for marinating

Historical Context

Daube comes from the French technique of braising meat, adapted by Cajun cooks to use local ingredients and the ‘bourré’ stuffing method. This Sunday dinner tradition turned tougher, affordable cuts into tender, flavorful meals through patient marination and slow cooking.