Creole Daube
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Prep Time:
Cooking Time: Servings: 8 |
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Creole Daube Recipe. A classic recipe from the Louisiana area. Juicy slowly braised beef that falls apart on your fork and melts in your mouth.
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Be The First To Review This RecipeIngredients
| beef chuck roast - boneless | 3 lbs | |
| salt | 1/2 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
| red pepper | 1/4 tsp | to taste |
| garlic clove | 4 | sliced into slivers |
| vegetable oil | 1/4 cup | |
| Sauce | ||
| vegetable oil | 1/4 cup | |
| all-purpose flour | 1/4 cup | |
| yellow onion | 1 | chopped |
| bell pepper | 1/2 | seeded and chopped |
| celery stalk | 1 | chopped |
| green onion | 3 | chopped |
| tomato sauce | 1 1/4 cups | |
| red wine | 1/4 cup | |
| water | 1 cup | |
| Italian parsley | 1/4 cup | chopped |
| bay leaf | 2 | |
| sugar | 1/4 tsp | |
| salt | 1/2 tsp | |
| red pepper | 1/4 tsp | to taste |
Directions
- Cut slits into the beef chuck roast and insert the garlic clove slivers.
- Sprinkle the salt, black pepper, and red pepper over the roast.
- Heat the vegetable oil in a stock pot over medium heat. Place the roast in the stock pot and brown all the sides.
- In a separate saucepan heat the oil over medium heat. Stir in the flour to form a roux. Constantly stir for about 8 to 10 minutes until the roux is the color of peanut butter. Make sure it does not burn. If it does burn start this step over.
- Add the yellow onion, bell pepper, celery, and green onion. Sauté until the onion is translucent.
- Stir in the tomato sauce, red wine, and water.
- Stir in the Italian parsley, bay leaf, sugar, salt, and red pepper. Bring to a boil and simmer for 10 minutes.
- Pour the sauce over the roast, cover, and simmer over medium heat for 2 to 3 hours or until the meat is fork tender.
- Occasionally move the meat around within the stockpot.