- 1/4 pound bacon cut 1/2" pieces
- 3 1/2 teaspoons salt
- 1 3/4 teaspoons cayenne
- 1 1/2 teaspoons freshly-ground black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped garlic
- 4 bay leaves
- 1 beef bottom round, 2" to 3" thick (abt 3 lbs)
- 1 tablespoon vegetable oil
- 3 cups coarsely-chopped onions
- 2 cups coarsely-chopped carrots
- 2 cups coarsely-chopped turnips
- 6 quarts water
- 1/2 cup dry sherry
- 1 veal rump roast with bone - (abt 3 lbs)
- 4 garlic cloves
- 3 envelopes unflavored gelatin - (1/4 oz ea)
- 1 loaf French bread sliced 1/4" thick, and toasted
- 1 cup Creole mustard
Render the bacon and drain on a paper towels. In a small bowl combine 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/2 teaspoon of the black pepper, thyme, garlic, and 2 bay leaves, crumbled. Add the bacon to the spice mixture.
With a sharp, pointed knife, make slits in the beef round, about 1-inch apart, being careful not to cut all the way through. Insert 2 to 3 pieces of the seasoned bacon into each hole. Season the beef with 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, and 1/2 teaspoon of the black pepper.
Heat the oil in a large heavy pot over medium-high heat and brown the beef for 4 to 5 minutes on each side. Remove the beef from the pot. Add 2 cups of the onions, carrots, and turnips. Make a bed of the vegetables in the bottom of the pot. Lay the beef on top and cook for 5 to 6 minutes, or until the vegetables are slightly wilted. Add 2 quarts of the water, or enough to cover the beef. Add 1/4 cup of the sherry and bring to a boil. Reduce to medium, cover and simmer, turning the beef several times, for about 3 hours, or until the meat is tender.
Season the veal rump with 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper. Put the veal in a large pot and add about 4 quarts of the water, or enough to cover the veal. Add the remaining 2 bay leaves, the garlic cloves, the remaining 1 cup onions, and the remaining 1/4 cup sherry and bring to a boil over medium-high heat. Reduce heat, cover, and simmer turning the veal several times, for about 3 hours or until tender.
Remove the veal from the pot and skim off any fat that has risen to the surface. Remove the bay leaves. Pour off 1 cup of the broth and cool in the refrigerator for about 1 hour. Remove any fat or gristle from the veal. Shred the meat.
Remove the beef from the pot. With a slotted spoon, remove the vegetables from the beef broth. Set aside. Discard the bay leaves. Skim off any fat that has risen to the surface.
Combine 8 cups of the beef broth with the shredded veal and season with the remaining 1 1/2 teaspoons salt, remaining 1/2 teaspoon cayenne, and remaining 1/2 teaspoon black pepper.
Add the gelatin to the cool veal stock. Whisk to dissolve the gelatin and let stand for 1 minute. Add this mixture to the beef stock and veal mixture and stir to combine.
Lay 3 cups of the cooked vegetables in the bottom of a bowl large enough to accommodate the beef. Place the beef on top of the vegetables. Pour the beef broth and veal mixture over the beef. Cover and refrigerate for 8 hours, or until the gelatin sets.
To serve, invert the bowl very carefully onto a large serving platter and unmold. The mold can be sliced and served on toasted slices of French bread with Creole mustard.
This recipe yields 8 to 10 servings or 50 appetizer servings.