CREOLE DAUBE
A recipe I found on Pinterest that looked delicious and I am posting it for ZWT, untried by me, but looks like a cross between a pot roast and swiss steak type of recipe. The recipe is posted on "Drick'sRamblingCafe.blogspot and here is what he stated: "In the late 1800's when Sicilian immigrants began settling in southern Louisiana, Creole cooking took on a completely new dimension. The influence of garlic for one and the use of tomatoes in making tomato gravy or red gravy such as the one featured in this recipe. This recipe will change the way you cook a roast and will fill your house with a wonderful aroma with the cuisine of long ago cooks. Enjoy!" There are several spices listed, but apparently it is common to post no specific amounts, so I would suggest starting with 1/8(maybe even less for the cayenne pepper) to 1/4 teaspoon and then taste and add more to your liking in the end.
Provided by diner524
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cut the roast in half and in a large skillet; brown each half on all sides in the olive oil. Remove and set aside.
- In the same skillet with the oil, sauté onion, bell pepper and celery for 2 minutes. Add the garlic and cook for another minute. Add the tomato paste and stir for a couple of minutes to fry. Stir in the tomatoes and tomato sauce.
- While this mixture slowly simmers, add to taste the thyme, bay leaf, oregano, cayenne, salt, pepper and sugar.
- Add wine and Parmesan. Let simmer about 45 minutes.
- Add carrots, mushrooms, and both pieces of roast and any juices that have accumulated. Cover and cook over low heat for a 2 to 3 hours.
- Remove beef and slice against grain into half-inch slices. Serve with the tomato gravy on top or place the slices back into the gravy and cook on low another 15 to 20 minutes for a more traditional meal.
- Serve roast and gravy over mashed potatoes or spaghetti (as suggested in the recipe) and top with additional parmesan cheese.
Nutrition Facts : Calories 739.3, Fat 39.7, SaturatedFat 16, Cholesterol 234.1, Sodium 652.4, Carbohydrate 19, Fiber 4.9, Sugar 10.9, Protein 69.1
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Eric Macharia
[email protected]This recipe is a must-try! You won't be disappointed.
Jack Garven
[email protected]This is one of my favorite recipes. It's so easy to make and always a crowd-pleaser.
Melva Bulastid
[email protected]I love this recipe! It's easy to make and always turns out delicious.
Bisma hashmi Bisma hashmi
[email protected]This is a great recipe. The meat is tender and the sauce is flavorful.
shawkat hossain
[email protected]I've made this recipe a few times and it's always a hit. The meat is so tender and the sauce is flavorful.
Sindhi Law knowledge
[email protected]This recipe is a bit time-consuming, but it's worth it. The meat is fall-apart tender and the sauce is flavorful.
Talaat Youssef Abdelkhalek
[email protected]I love this recipe! The meat is always tender and the sauce is flavorful. I also like that it's easy to make.
Delia Herrera
[email protected]This is a great recipe for a special occasion. The meat is so tender and the sauce is flavorful. I highly recommend it.
Rashis Rijal
[email protected]This recipe is a must-try! The meat is fall-apart tender and the sauce is rich and flavorful. I highly recommend it.
Stephanie Igonibo
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The meat is always tender and the sauce is flavorful.
Hassan Mohawich
[email protected]This is one of my favorite recipes! I make it all the time. It's so easy to make and always turns out delicious.
Music Player
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it. The meat was so tender and the sauce was perfect.
Tommy Never
[email protected]This recipe was easy to follow and the results were amazing! The meat was so tender and the sauce was flavorful. Definitely a keeper!
Luis Anold
[email protected]The meat was a bit dry, but the sauce was delicious. I think I'll try braising the meat for longer next time.
Tsitsi Chitiyo
[email protected]This dish was a bit too spicy for my taste, but overall it was still good. I think next time I'll use less cayenne pepper.
Dionshae Jarrett
[email protected]Followed the recipe exactly and it came out great! The sauce is so flavorful and the meat is fall-apart tender. Highly recommend!
Ayat Mohammed
[email protected]Just made this recipe and it turned out amazing! The flavors were perfect and the meat was so tender. Will definitely be making this again.
RasoolBux Gajooo
[email protected]This Creole Daube is a fantastic dish! The meat was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.