Veal Daube
PREP TIME: 3 Hours


Although a less-tender and inexpensive cut of beef, daube is commonly found on the tables in South Louisiana at Christmas time or on the Réveillon table. The slow cooking process combined with the many vegetable seasonings tends to make this dish a very full-flavored entrée. In this recipe version I have substituted veal eye-of-the-round roast for beef shoulder roast.


  • 2 (1 1/2-pound) veal eye-of-the-round roasts
  • 2 tbsps salt
  • 2 tbsps cracked black pepper
  • 1/2 pound bacon
  • 1/4 cup garlic, finely diced
  • 1/2 cup bacon drippings or vegetable oil
  • 2 cups onions, chopped
  • 2 cups celery, chopped
  • 1 cup bell pepper, chopped
  • 1/4 cup garlic, diced
  • 1/4 cup tomato sauce
  • 2 cups carrots, diced
  • 1 cup dry red wine
  • 5 cups beef stock
  • 1 sprig rosemary
  • salt and cracked black pepper to taste
  • 4 onions, quartered
  • 6 carrots, halved
  • 8 new potatoes

Pre-heat oven to 400 degrees. Cut 2 strips of bacon into 1/4-inch strips about 1 1/2 inches long. Combine salt and pepper with the garlic. Using a sharp paring knife, cut 6 - 8 (1-inch deep) slits into the veal roasts. Roll bacon and place one roll in each slit. Continue until all slits have been stuffed. Season roasts well on all sides using salt and cracked black pepper. In a cast iron Dutch oven, heat bacon drippings over medium-high heat. Brown roast well on all sides. When golden brown, add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato sauce, carrots and red wine, blending well into the vegetable mixture. Add beef stock and rosemary, bring to a rolling boil and reduce heat to simmer. Cover Dutch oven and allow roasts to simmer 3 1/2 hours. Wrap onions topped with 1 tbsp of butter in aluminum foil and bake 1 hour. When the roasts are tender remove from stock and strain. Discard vegetables and return stock to the pot. Return roasts to pot with carrots and potatoes. Bring to a boil and cook until vegetables are tender. Serve by placing a portion of the onions, potatoes and vegetables with the roast in a soup bowl and top with stock. Eat as you would vegetable soup. It is always best to cook daube the day before and reheat the day of service.

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