| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 4 | lb | Beef rib eye |
| Vinegar | ||
| 2 | Bay leaves | |
| 2 | Onions; sliced in rings | |
| Oil for browning meat |
INSTRUCTIONS
Marinate meat 2 days in vinegar (cover meat halfway), onions and bay leaves. Remove meat from marinade; dry with paper towels and then brown on both sides after salt and peppering. Use a little oil for browning. Add marinade to meat and cook in a heavy pot for about 6 hours on a very low fire. MARINATE 2 DAYS From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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