The New Orleans area is a rich base of cultural traditions from many regions that dates back centuries. These traditions have been adapted using locally available ingredients including Cajun and Creole seasonings that give this dish its distinctive flavor. Creole daube quickly became a beloved comfort dish by the 19th century and was often associated with special occasions, holidays and celebrations.
Daube is a French slow-cooked traditional stew that originated in southern France. Creole daube, a variation of this dish, reflects the cultural fusion of French, African, Spanish, and Native American influences in Louisiana. and is a classic, hearty Louisiana beef stew that blends slow cooking French braising techniques with Italian tomato sauced red gravy and the essential Creole/Cajun “trinity” of vegetables, onion, bell pepper, and celery that is low and slow-cooked to help tenderize tougher, less-expensive cuts of meat. It is most often served over rice or mashed potatoes or even pasta.
This is definitely a fall or winter dish when the air is crisp and you crave a hearty stew to warm your soul head to toe! I ran across this New Orleans Louisiana based stew with strong French and Italian flavors.
When preparing this dish, you can really benefit from what the late Anne Burrell always stressed on her show Worst Cooks in America, Mise En Place! Mise en place is a French culinary term meaning “everything in its place,” referring to the crucial practice of gathering, prepping, and organizing all ingredients, tools, and equipment before cooking to ensure a smooth, efficient, and stress-free process which involves first reading the recipe ALL the way through, chopping vegetables in advance, measuring spices and arranging cooking utensils and ingredients in a logical order which allows the cook to focus solely on the cooking steps.
While Mise en place is vital in professional kitchens, it’s also a wonderful habit for ALL home cooks to adapt. It is an especially good habit when preparing complex dishes or fast-cooking recipes like stir-fries that having A LOT of ingredients.
Every ingredient in this recipe plays a special role. From the hickory-smoked bacon to the red wine and aromatic vegetables. Each adds layer upon layer of rich, savory flavor that leaves you craving seconds.
Hickory-smoked bacon adds a smoky depth and salty, meaty flavor to the dish. Boneless chuck roast which is a tough cut of beef becomes juicy, tender and flavorful when slow-cooked. Yellow onions, green (red) bell pepper, and celery, the classic flavor base referred to as the holy trinity of Creole AND Cajun cooking add layer after layer of seasoned flavor. I personally CANNOT eat green pepper so substitute red pepper. QUALITY tomato paste adds richness, umami, and depth to the dish and a dry red wine adds an acidity to help break down the meat even more and adds a complexity to the dish. A homemade beef stock; a savory, liquid base helps create a gravy like consistency to the sauce. And the addition of carrots and turnips add a mild sweetness and heartiness.
This is also a fantastic dish to make ahead! The flavors continue to meld and deepen as it rests. Prepare it as directed, then cool completely before transferring to an airtight container. You can refrigerate for up to two days for the freshest flavor or freeze for up to three months. But, the BIGGEST key to a good daub is LOW & SLOW, with QUALITY seasonings and NO PEEKING while it cooks!!
This is a NOLA humble, but glorious dishes that was served regularly, but unfortunately, not so much the4se days. Ultimately, French braising meets an Italian red gravy and a trinity roux to meld the flavors together. These three methods blended together magically transform an inexpensive cut of meat into a tender comfort food. This is traditionally a family Sunday meal. The key to a good DAUB is LOW & SLOW with good seasonings and NO PEEKING while it cooks.
To reheat, thaw it overnight in the refrigerator if frozen. Reheat slowly over low heat on the stove top or covered in a preheated 300° oven, stirring occasionally, until heated through. Adjust the consistency with broth or wine to loosen the sauce slightly if needed.
CREOLE DAUBE aka NOLA POT ROAST adapted from Southern Living
Cook Time: 10 mins
Active Time: 50 mins
Additional Time: 3 hrs 15 mins
Total Time: 4 hrs 15 mins
Servings: 6
3 thick hickory smoked bacon slices, coarsely chopped
3 1/2 pound boneless chuck roast, trimmed
FRESH ground sea salt and black pepper
1 LARGE Vidalia onion, chopped
1 LARGE red bell pepper, chopped
1 LARGE celery stalk, chopped
3 tablespoons tomato paste
6-8 cloves garlic, FINELY minced
1 cup QUALITY dry red wine
2 cups homemade beef stock
5 Lemon thyme sprigs
1/2 teaspoon ground bay leaves
1/8 teaspoon ground cloves
1 pound baby potatoes, optional
5 carrots, sliced on an angle into 2 inch pieces
2 medium turnips, peeled and cut into 1 inch piece
- Preheat oven to 325°.
- Cook bacon 7-8 minutes in a large Dutch oven OR a deep skillet over medium, stirring occasionally, until it’s browned and fat has COMPLETELY rendered. Transfer bacon pieces to paper toweling to drain and reserve drippings in bottom.
- Sprinkle roast with FRESH ground sea salt and black pepper.
- Increase heat to medium-high.
- Add roast to Dutch oven, and sear 4-6 minutes per side until you get a deep sear.
- Transfer to a cutting board to rest.
- Reduce heat to medium.
- Add onions, red pepper and celery to Dutch oven cooking and stirring often 6-7 minutes and scraping up browned bits from bottom of Dutch oven, until onions soften.
- Add tomato paste and garlic; cook, stirring constantly 2-3 minutes until tomato paste turns a shade or two darker.
- Add wine, and bring to a simmer, stirring occasionally 3-4 minutes, until it’s slightly thickened and most of the alcohol burns off.
- Stir in the beef stock, thyme sprigs, ground bay leaves and cloves.
- Nestle roast and bacon back into Dutch oven along with any juices that have accumulated and bring to a SLOW simmer over medium heat.
- Remove from heat, cover and transfer to preheated oven, braising for 2 hours.
- Stir in potatoes, carrots and turnips.
- Cover and return to oven; braising another hour and 15 minutes until meat and vegetables are tender.
- Remove from oven, and let rest 15 minutes.
- Transfer roast to a work surface.
- Skim off fat and discard.
- Shred into large pieces, if desired.
- Remove and discard thyme sprigs.
- Let it rest 5 minutes.
- Return shredded beef to Dutch oven and serve over mashed potatoes or egg noodles if not using baby potatoes.
