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1
Render the bacon and drain on a paper towels.
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2
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.
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3
Add the bacon to the spice mixture.
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4
With a sharp, pointed knife, make slits in the beef round, about 1-inch apart, being careful not to cut all the way through.
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5
Insert 2 to 3 pieces of the seasoned bacon into each hole.
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6
Season the beef with 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, and 1/2 teaspoon of the black pepper.
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7
Heat the oil in a large heavy pot over medium-high heat and brown the beef for 4 to 5 minutes on each side.
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8
Remove the beef from the pot.
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9
Add 2 cups of the onions, carrots, and turnips.
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10
Make a bed of the vegetables of the bottom of the pot.
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11
Lay the beef on top and cook for 5 to 6 minutes, or until the vegetables are slightly wilted.
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12
Add 2 quarts of the water, or enough to cover the beef.
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13
Add 1/4 cup of the sherry and bring to a boil.
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14
Reduce to medium, cover and simmer, turning the beef several times, for about 3 hours, or until the meat is tender.
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15
Season the veal rump with 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper.
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16
Put the veal in a large pot and add about 4 quarts of the water, or enough to cover the veal.
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17
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.
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18
Reduce heat, cover, and simmer turning the veal several times, for about 3 hours or until tender.
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19
Remove the veal from the pot and skim off any fat that has risen to the surface.
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20
Remove the bay leaves.
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21
Pour off 1 cup of the broth and cool in the refrigerator for about 1 hour.
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22
Remove any fat or gristle from the veal.
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23
Shred the meat.
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24
Remove the beef from the pot.
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25
With a slotted spoon, remove the vegetables from the beef broth.
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26
Set aside.
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27
Discard the bay leaves.
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28
Skim off any fat that has risen to the surface.
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29
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.
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30
Add the gelatin to the cool veal stock.
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31
Whisk to dissolve the gelatin and let stand for 1 minute.
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32
Add this mixture to the beef stock and veal mixture and stir to combine.
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33
Lay 3 cups of the cooked vegetables in the bottom of a bowl large enough to accommodate the beef.
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34
Place the beef on top of the vegetables.
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35
Pour the beef broth and veal mixture over the beef.
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36
Cover and refrigerate for 8 hours, or until the gelatin sets.
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37
To serve, invert the bowl very carefully onto a large serving platter and unmold.
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38
The mold can be sliced and served on toasted slices of French bread with Creole mustard.
