Creole Daube

I found this recipe in May 2009 issue of New Orleans magazine. Very, very good. Served over spaghettini. The sauce is very rich and flavorful. My family loved it.

• Ready In: 4 hrs 50 mins
• Serves: 6-8

Ingredients

• 3  lbs rump roast
• 5  garlic cloves, 2 slivered and 3 minced
•  salt, pepper, Creole seasoning
• 2  tablespoons olive oil
• 1  large onion, chopped
• 1  bell pepper, chopped
• 2  celery ribs, chopped
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1  cup red wine
• 1 (14 ounce) can beef broth
• 1  tablespoon  italian seasoning
• 1⁄4 teaspoon cayenne
• 1  pinch sugar
• 2  tablespoons fresh flat-leaf parsley, finely chopped

Directions

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