Davids Creole Beef Daube Food

CREOLE DAUBE

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.

CREOLE DAUBE

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.

CREOLE DAUBE

Steps:

• With sharp knife or ice pick, punch holes in the roast, about 2 inches apart, and stuff with slivers of garlic.
• Rub roast generously with salt, pepper, and Creole seasoning.
• Heat oil in a heavy pot or Dutch oven, and brown roast well on all sides over medium-high heat.
• When browned, take roast out of pot and set aside.
• In the same oil, saute onion, bell pepper, and celery over medium heat until soft, about 10 minutes, stirring occasionally.
• Add minced garlic and cook 5 more minutes.
• Add tomato paste and cook, stirring frequently, almost until it begins to brown, about 10 minutes.
• Add tomato sauce and cook over medium heat, stirring occasionally, for about 5 minutes.
• Add wine, beef broth, Italian seasoning, cayenne, salt if needed, and sugar, and stir well.
• Return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours until roast is very tender.
• Stir well every hour and turn roast over half way through cooking.
• Slice roast thickly and return to sauce.
• Sprinkle with parsley and serve with spaghetti (or pasta of your choice).

PROVENCALE DAUBE OF BEEF

Steps:

• Preheat oven to 350 degrees F.
• Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
• Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
• Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.

CREOLE BEEF

Steps:

• Cut beef into 1-inch cubes. Saute in oil until well browned.
• Add celery and green pepper and cook over medium heat for 20 minutes.
• Add parsley, oregano, garlic powder, basil and chili powder. Cook 15 minutes over low heat, stirring often.
• Add tomatoes and water. Cover and simmer 1 hour or until meat is tender. Remove cover during the last 10 minutes or so to allow the sauce to thicken.
• Serve over hot cooked rice.

MOROCCAN BEEF DAUBE

Steps:

• Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat.
• Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat.
• Add squash, onion, and garlic to Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes.
• Combine all Herb Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herb Yogurt.

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

CREOLE DAUBE GLACé

Steps:

• Slice olives and arrange in bottom of a 6-cup mold.
• Carefully sprinkle beef over olives.
• In large bowl, mix gelatin and 1/2 cup of the beef broth.
• Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
• Add remaining ingredients; mix well.
• Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
• Chill until firm; unmold to serve.