Creole Daube

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READY IN: 4hrs 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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