| 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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