Best Creole Daube Recipes

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DAVID'S CREOLE BEEF DAUBE



David's Creole Beef Daube image

My mother has been begging me to make a Daube, I will later this week. So while it's on my mind... The roux is the rock star in this dish as it brings a richness and flavor to a beef stew that no other ingredient can. In this case the darker the roux... The better it will be. My version is mostly Creole but has some traditional...

Provided by David Kuhlmann

Categories     Beef

Time 2h15m

Number Of Ingredients 17

3 lb beef chuck roast, boneless and cut in large pieces
1/2 c canola oil
2-3 Tbsp https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/emerils-essence-creole-seasoning-make-your-own.html
1 1/2 c https://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/first-you-have-a-roux.html?p=12
3-4 medium yellow onions chunky chopped
1/2 stalk(s) celery stalks chunky chopped
2 medium bell peppers chunky chopped
4-6 clove large cloves garlic chopped fine
5-6 large carrot, sliced large chunks
2 parsnips (from traditional french daube, if not available you can omit) slice smaller than carrots
2-5 large potatoes yukon gold or red (are my favorites) you can use your favorite potato cut into large bite sized chunks
1 can(s) large cans tomato sauce, reduced sodium
1 small can tomato paste
2-3 large containers of beef stock
1 c red wine (any you have on hand will be fine, i like burgundy best)
1 c white wine (again any on hand will work, rieslings are best)
4 large bay leaves

Steps:

  • 1. Cut chuck roast into large chunks, nothing specific just larger than bite sized.
  • 2. Follow the link below for both the can of tomato sauce, then separately for the tomato paste. This eliminates the bitterness that the can puts into the contents. Remember only to purchase high end sauce and paste, it will be less bitter from the beginning and you will have a much better final dish. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html
  • 3. Chop onions, celery, bell pepper, parsnips, carrots, potatoes and garlic set asside
  • 4. In a deep heavy pot put about 2 tablespoons of canola oil on med high heat. Once hot start to brown the chunks of chuck. Brown on all sides and set aside. Continue until all beef is browned. DO NOT EMPTY THE POT. These wonderful drippings will add lots of flavor to your Daube in the next step.
  • 5. After chuck is browned, take the chopped up parsnips, carrots and potatoes and brown in the beef drippings, then set aside. If you have previously made your roux add it now, If not scrape out everything you can from the pot and put in a dish for use later. Now make your roux and make it VERY DARK!
  • 6. Now you have made your roux in the cleaned pot, or if you made some previously put in pot and bring to hot temp. Once the roux is ready add the aromatics and chopped garlic, cooked until tender.
  • 7. Now add the saved drippings and mix well. Then add the browned potatoes, carrots mix to the hot roux then mix well. Next add the browned chuck. Add the tomato sauce, tomato paste and bay leaves and mix well. Cook this about 10 minutes, mixing every couple of minutes.
  • 8. Once mixture is hot add both cups of wine then mix well and allow to simmer for about 10 minutes mixing every couple of minutes. Now add 1 large container of beef broth and stir. You will only add from the beef broth in the ingredients that you will actually need to use. You probably will only use 1 1/2 of the containers of broth. I just want you to have enough on hand that you don't need to add any water, only the broth. You want the total liquid to just cover, at the level of pots contents if you go over a bit that's ok. It will cook down. If needed add more beef broth as this cooks down. You don't want to over do the liquid in this dish. When finished the liquid needs to be thick. Cook for about an hour after everything is in the pot, stirring occasionally. Always stir from the bottom of the pot to keep anything from sticking.
  • 9. This dish cooks down best if you keep it covered between steps above but isn't necessary. Make sure you stir regularly, always stirring from the bottom

CREOLE SPAGHETTI AND DAUBE



Creole Spaghetti and Daube image

(Pronounced "dobe", and rhymes with robe), this traditional Italian recipe has been passed down for generations. The flavors become more intense when it sits in the refrigerator a day or two or served as leftovers. If you've never tried beef roast in spaghetti sauce, you don't know what you've been missing!

Provided by Donna Graffagnino

Categories     Beef

Time 4h45m

Number Of Ingredients 23

1 Tbsp bacon grease
1 Tbsp olive oil; or 2 tbsp if not using bacon grease
3 - 3 1/2 lb boneless chuck roast
2 onions, chopped
1/2 bunch green onions, sliced fine
1/2 c celery, diced
1/2 c bell pepper, chopped
6 oz tomato paste
16 oz tomato sauce
1 can(s) whole or diced tomatoes (optional)
3 c beef broth
1/4 - 1/2 c burgundy wine
1 tsp oregano, dried or italian seasoning
2 Tbsp fresh chopped basil, or 1 tbsp dried
6-8 clove garlic, minced
1 Tbsp granulated garlic
1 Tbsp granulated onion
2 bay leaves
1/2 tsp sugar
salt & pepper to taste
1 lb fresh mushrooms, sliced
8-10 cooked meatballs (optional)
chopped fresh basil for garnish

Steps:

  • 1. Cut chuck roast into 1 1/2 to 2 inch cubes and pat dry with paper towel. In a heavy dutch oven heat the bacon grease and oil until hot. Add some of the meat and sear on all sides. Cook the meat in batches and don't over crowd the pot or the meat will steam instead of sear. When nicely browned remove meat to a plate and set aside.
  • 2. To the drippings in the pot add chopped onions, green onions, celery and bell pepper and saute on low until onions are tansparent but don't let them brown. Add tomato paste, tomato sauce and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
  • 3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
  • 4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Add meat back to pot, along with juices from meat, cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen, and cook for 2-3 hours. Taste for seasoning and adjust to taste.
  • 5. As sauce begins to thicken, add fresh mushrooms and and meatballs (optional). When desired thickness is reached, taste for seasoning once more and ladle over spaghetti and garnish with chopped fresh basil. Serve with crusty french bread and fresh grated parmigiana reggiano. Enjoy!

CREOLE DAUBE



Creole Daube image

As old as the swamps in Louisiana, this recipe predates the title pot roast! This is the most wonderful tasting pot roast you'll ever try. Worth every minute of the work! I have such fond memories of my grandmother creating this magic in her kitchen and her entire house filled with the heavenly aroma. For the Creole seasoning, I use Emeril's with half the salt and then watch the amount of salt and pepper you add depending on the amount already in your Creole seasoning.

Provided by Penny Stettinius

Categories     Roast Beef

Time 4h

Yield 8 serving(s)

Number Of Ingredients 16

3 -5 lbs boneless chuck roast
creole seasoning
2 -3 garlic cloves, halved
1/2 cup canola oil
1/4 cup flour
1 cup onion, chopped
1/4 cup bell pepper, chopped
1 celery rib, chopped
2 -3 green onions, chopped
1 (8 ounce) can tomato sauce
1/4 cup dry red wine
1/4 cup parsley
1 -2 bay leaf
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Season the roast with the Creole seasoning.
  • Make slits in the roast and insert the garlic.
  • In a 5 qt Dutch oven heat the ¼ cup of the oil.
  • Over medium heat brown the roast on all sides.
  • Reduce the heat to low and continue to cook, covered, while preparing the roux.
  • *If roast sticks, add ¼ cup water.
  • In a separate heavy pot heat the remaining oil.
  • Add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*Take care not to burn the roux. Stir constantly!
  • Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
  • Stir in the tomato sauce and cook for 10 minutes.
  • Add the wine and 1 cup water slowly to the roux.
  • Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
  • Pour the sauce over the roast.
  • Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
  • Add more water if needed.
  • Season again and serve.

Nutrition Facts : Calories 399.9, Fat 24.1, SaturatedFat 5.7, Cholesterol 112.3, Sodium 440, Carbohydrate 8.4, Fiber 1.3, Sugar 2.6, Protein 37.2

CREOLE DAUBE



Creole Daube image

I found this recipe in May 2009 issue of New Orleans magazine. Very, very good. Served over spaghettini. The sauce is very rich and flavorful. My family loved it.

Provided by LaLa Lola

Categories     Roast Beef

Time 4h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs rump roast
5 garlic cloves, 2 slivered and 3 minced
salt, pepper, Creole seasoning
2 tablespoons olive oil
1 large onion, chopped
1 bell pepper, chopped
2 celery ribs, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup red wine
1 (14 ounce) can beef broth
1 tablespoon italian seasoning
1/4 teaspoon cayenne
1 pinch sugar
2 tablespoons fresh flat-leaf parsley, finely chopped

Steps:

  • With sharp knife or ice pick, punch holes in the roast, about 2 inches apart, and stuff with slivers of garlic.
  • Rub roast generously with salt, pepper, and Creole seasoning.
  • Heat oil in a heavy pot or Dutch oven, and brown roast well on all sides over medium-high heat.
  • When browned, take roast out of pot and set aside.
  • In the same oil, saute onion, bell pepper, and celery over medium heat until soft, about 10 minutes, stirring occasionally.
  • Add minced garlic and cook 5 more minutes.
  • Add tomato paste and cook, stirring frequently, almost until it begins to brown, about 10 minutes.
  • Add tomato sauce and cook over medium heat, stirring occasionally, for about 5 minutes.
  • Add wine, beef broth, Italian seasoning, cayenne, salt if needed, and sugar, and stir well.
  • Return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours until roast is very tender.
  • Stir well every hour and turn roast over half way through cooking.
  • Slice roast thickly and return to sauce.
  • Sprinkle with parsley and serve with spaghetti (or pasta of your choice).

Nutrition Facts : Calories 579.9, Fat 32.5, SaturatedFat 11.6, Cholesterol 170.1, Sodium 806.7, Carbohydrate 13.1, Fiber 2.8, Sugar 7.2, Protein 50.2

CREOLE DAUBE



Creole Daube image

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

4 -5 lbs rump roast or 4 -5 lbs top sirloin steaks
olive oil
2 medium yellow onions, finely chopped
1/2 green bell pepper, finely chopped
1 celery rib, chopped
2 large crushed garlic cloves
2 (15 ounce) cans whole tomatoes, roughly chopped
2 (6 ounce) cans tomato sauce
1 tablespoon tomato paste
thyme
1 bay leaf
oregano
cayenne pepper
salt and black pepper
brown sugar
3/4 cup dry red wine
1/2 cup grated parmesan cheese, plus more for serving
4 carrots, peeled and diced
1/2 lb diced mushroom (optional)

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

CREOLE DAUBE GLACé



Creole Daube Glacé image

Make and share this Creole Daube Glacé recipe from Food.com.

Provided by Dreamgoddess

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

20 small pimento-stuffed green olives
5 green onions, minced
1/2 tablespoon Tabasco sauce
2 tablespoons parsley, Minced
1 cup roast beef, finely shredded
3 garlic cloves, minced
2 cups beef broth (13 1/2 oz)
1 tablespoon Worcestershire sauce
2 (1/4 ounce) packets unflavored gelatin

Steps:

  • Slice olives and arrange in bottom of a 6-cup mold.
  • Carefully sprinkle beef over olives.
  • In large bowl, mix gelatin and 1/2 cup of the beef broth.
  • Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
  • Add remaining ingredients; mix well.
  • Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
  • Chill until firm; unmold to serve.

Nutrition Facts : Calories 15.8, Fat 0.2, Cholesterol 0.2, Sodium 175.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.5, Protein 2.3

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