December 14, 2009

Creole Daube


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!


Creole Daube
makes 6 servings

4 to 5 pound rump roast, or top sirloin
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 oz cans whole tomatoes, roughly chopped
2 -6 oz cans tomato sauce
1 heaping tablespoon tomato paste
Thyme
1 bay leaf
Oregano
Cayenne
Salt and black pepper
Brown sugar
About 3/4 cup dry red wine
1/2 cup grated Parmesan cheese, plus more for serving
4 carrots, peeled and diced
1/2 pound diced mushrooms -optional
Cooked rice or spaghetti for serving

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.

Plate roast over rice or spaghetti with the sauce and additional Parmesan.

11 comments :

  1. Isn't Creole cuisine so rich and fascinating? I bet you could use this tomato gravy on a really hearty fish, do you think?

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  2. Oh this brings back memories, love the ole "Daube" sauce, thanks for this one!

    Regards,
    CCR
    =:~)

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  3. This sure looks delicious, especially with the generous amount of sauce over the roast and spaghetti.

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  4. That looks all so saucy and delicious.I wish I have some now....a big plate :)

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  5. Unbelievable. I just finished lunch, but I am now craving this! Holy moly, what a lucky family you have!!

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  6. My husband is Sicilian and would love this, going to try it on him soon... anything with wine has to be fabulous and this diffinitely has my vote !!

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  7. That just looks so mouth watering. Im off to lunch now.

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  8. Bet any leftovers would make an fantastic sandwich the next day..I'd have to make an extra large roast just for the leftovers!

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  9. Yeah, I agreed with Kathy. Such perfect idea!

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  10. Oh, this looks so delicious, picture perfect:D

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