Creole Daube
Ingredients
- 1 3 to 5 pound beef chuck, shoulder or rump roast (bone-in or boneless)
- 1 tablespoon Creole seasoning
- 6 garlic cloves, peeled and sliced in half lengthwise
- 1/4 cup canola oil
- 1/4 cup all purpose flour
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1/4 cup chopped celery
- 1/4 cup sliced green onions
- 1 6-ounce can tomato paste
- 1 8-ounce can tomato sauce
- 1 14-ounce can beef broth
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 2 tablespoons fresh chopped flat-leaf parsley
- Salt and pepper to taste
Instructions
Plug roast with garlic (using a sharp knife, make 12 small slits about 1 1/2 inches deep all over roast and push a slice of garlic into each slit). Season roast with Creole seasoning, salt and pepper. Heat oil in a large, heavy pot or Dutch oven over high heat. Once oil begins to smoke, add roast and sear on all sides until crusty brown, about 4 minutes per side. Remove roast from pot; set aside. Reduce heat to medium-high. Add flour; whisk constantly until a milk chocolate roux is achieved. Add onions, bell peppers, celery and green onions; cook until soft, stirring occasionally, about 10 minutes. Add tomato paste and tomato sauce; cook, stirring frequently, until sauce starts to turn brownish-red, about 10 more minutes. Gradually stir in beef broth. Add bay leaves, thyme, cayenne, cloves and salt and pepper to taste. Return roast to pot, reduce heat to low, cover and simmer, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours. Stir in parsley and serve over pasta. Serves 6-8.