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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Shakil Shikdar
[email protected]I love this recipe! It's so easy to make and the results are always great. The meat is always tender and juicy, and the sauce is flavorful and rich.
Fred Muthui
[email protected]This recipe was easy to follow and the results were amazing. The meat was very tender and the sauce was flavorful and rich. I will definitely be making this again.
basnet kumar
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The meat is always tender and flavorful, and the sauce is rich and delicious.
Ayiga Fred
[email protected]This recipe was a little bit time-consuming to make, but it was worth it. The meat was so tender and the sauce was delicious. I will definitely be making this again.
Ab jabar Ab jabar
[email protected]I made this recipe for a party and it was a hit! Everyone loved the flavor of the meat and the sauce. I will definitely be making this again.
Binamrakhadgi Binamrakhadgi
[email protected]This was a great recipe! I made it for my family and they loved it. The meat was very tender and the sauce was flavorful. I will definitely be making this again.
joe potter
[email protected]I love this recipe! It's so easy to make and the results are always great. The meat is always tender and juicy, and the sauce is flavorful and rich.
Adil Bazau
[email protected]This recipe was easy to follow and the results were amazing. The meat was so tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.
Fazal Wahab
[email protected]This was a great recipe! I made it for a party and everyone loved it. The sauce was perfect and the meat was very tender.
Jahhaider 99AD
[email protected]I've made this recipe several times and it's always a hit. The sauce is so flavorful and the meat is always so tender. I highly recommend this recipe.
Sarah Mitchell
[email protected]This dish was absolutely delicious! The flavors were rich and complex, and the meat was fall-off-the-bone tender. I will definitely be making this again.