Creole Spaghetti And Daube Recipes

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).

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 SPAGHETTI RECIPE - (4.1/5)

Steps:

• Heat olive oil in 12" skillet over medium-high heat. Add beef; cook, breaking up with wooden spoon, until browned, about 6 minutes. Transfer beef to plate; drain and discard but 1 tbsp. fat from pan; reheat pan over medium heat. Add ham; cook, stirring occasionally, until ham is golden brown, about 4 minutes. Add tomato sauce, sofrito, garlic, sugar, cumin, oregano, and sazón to pan; cook until tomato sauce mixture begins to bubble. Stir in reserved beef, olives, ¼ cup cilantro and Adobo. Simmer, stirring occasionally, until sauce thickens and flavors come together, about 8 minutes more. Stir in remaining cilantro. Meanwhile, cook spaghetti according to package instructions; strain pasta, reserving 1½ cups pasta water. Add spaghetti and reserved pasta water to skillet with sauce over medium-high heat. Using tongs, toss spaghetti with sauce until well combined and sauce coats spaghetti, about 3 minutes. Serve with Parmesan cheese.