Creole Spaghetti And Daube Recipes

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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

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

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