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.

1. Cut slits into the beef chuck roast and insert the garlic clove slivers.
2. Sprinkle the salt, black pepper, and red pepper over the roast.
3. Heat the vegetable oil in a stock pot over medium heat. Place the roast in the stock pot and brown all the sides.
4. 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.
5. Add the yellow onion, bell pepper, celery, and green onion. Sauté until the onion is translucent.
6. Stir in the tomato sauce, red wine, and water.
7. Stir in the Italian parsley, bay leaf, sugar, salt, and red pepper. Bring to a boil and simmer for 10 minutes.
8. Pour the sauce over the roast, cover, and simmer over medium heat for 2 to 3 hours or until the meat is fork tender.
9. Occasionally move the meat around within the stockpot.

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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.