Beef Daube
Beef Daube (pronounced dohb) is a roast that is stuffed with garlic, cooked in broth and wine, and slowly braised on the stove top which creates the meat so tender that it falls apart. The French stuffed the beef with slivers of salt pork, but New Orleans Creoles used garlic. This dish also borrowed from the Italian influence in the city by adding tomato gravy (aka spaghetti sauce) to the dish. There is a question if a roux is required. I do not recall my mother making a roux but that would be on par for the Creole cook to add thickness with a depth of flavor. The veggies, wine and fat from the roast creates a savory gravy. This process takes about 3 hours to reach this tender stage, but it does not require the cook to remain at the stove. It is worth the wait!
Jump to RecipeINGREDIENTS
- 3-5 pound Chuck Roast
- 2 tablespoons Steak Seasoning
- 2 tablespoons Paul Prudhomme’s New Orleans Magic Seasoning Blends®, plus extra
- 5 cloves of garlic, each cut into 3 slivers
- ½ cup vegetable oil
- 1 cup finely chopped onion
- 1 cup finely chopped green onions
- 1 cup finely chopped bell pepper
- ½ cup of celery
- 4 cups beef broth
- 1 15-ounce can of tomato sauce
- ¼ cup red wine
- ¼ cup freshly chopped parsley
- ¼ teaspoon dried thyme
- 2 bay leaves
- Salt to taste
- Black pepper to taste
PREPARATION
Chop all the vegetables and set aside.
Place a large platter by the stove for the roast once it is seared.
Generously sprinkle the entire roast, top, bottom and sides, with steak seasoning and Paul Prudhomme’s New Orleans Magic Seasoning Blends®.
Make several slits in the roast with a sharp knife and insert the garlic slivers.
Heat the vegetable oil in a heavy gauge 8-quart Dutch oven (a Magnalite® Dutch oven is old school and the best pot ever!)
Sear the meat on all sides over medium-high heat. Add a little water if the meat sticks to the pot.
After the meat is completely seared, remove it from the Dutch oven and set aside.
Turn the heat to low, add the vegetables, and cook them until very soft. Add some beef broth to deglaze the pot.
Add the remaining beef broth, wine and tomato sauce.
Toss in the bay leaves, parsley, plus salt and pepper (to taste) and more Creole seasoning to the sauce.
Return the roast to the Dutch oven. Spoon some of the broth over the roast and cover the pot.
The pot should be covered and allow the roast to simmer on low for about 3 hours, with basting the roast occasionally.
Additional water or broth may be added until the beef is very tender and there is a gravy. Do not rush the process. The reward is an extremely tender roast.
The Beef Daube is the star of the show, so a side of mashed potatoes is the perfect partner. The mashed potatoes flavor does not detract from the savory beef, and it absorbs some of the gravy. This tender roast easily breaks apart and is delicious over pasta.
Enjoy Keeping It Creole!
Beef Daube
Ingredients
- 3 – 5 pound chuck roast
- 5 cloves garlic (each cut into 3 slivers)
- 2 tbsp steak seasoning
- 2 tbsp PaulPrudhomme’s New Orleans Magic Seasoning Blends®
- ½ cup vegetable oil
- 1 cup finely chopped onion
- 1 cup finely chopped green onions
- 1 cup finely chopped bell pepper
- ½ cup finely chopped celery
- 4 cups beef broth
- 1 15-ounce can of tomato sauce
- ¼ cup red wine
- ¼ cup finely chopped fresh parsley
- ¼ tsp dried thyme
- 2 bay leaves
- salt
- black pepper
Instructions
- Chop all the vegetables and set aside.Place a large platter by the stove for the roast once it is seared.
- Generously sprinkle the roast with steak seasoning and Paul Prudhomme’s New Orleans Magic Seasoning Blends®.
- With a sharp tipped knife make several slits in the roast and insert the garlic slivers.
- Heat the vegetable oil in a heavy gauge 8-quart Dutch oven (a Magnalite® Dutch oven is old school and the best pot ever!)
- Sear the meat on all sides over medium-high heat. Add a little water if the meat sticks to the pot.
- After the meat is completely seared, remove it from the Dutch oven and set aside on the platter.
- Turn the heat to low, add the vegetables, and cook them until very soft. Add some beef broth to deglaze the pot.
- Add the remaining beef broth, wine and tomato sauce.
- Toss in the bay leaves, parsley, plus salt and pepper (to taste) and more Creole seasoning.
- Return the roast to the Dutch oven. Spoon some of the broth over the roast and cover the pot.
- The pot should be covered and allow the roast to simmer on low for about 3 hours, with basting the roast occasionally. Additional water or broth may be added until the beef is very tender.