COMMENTS:
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.
INGREDIENTS:
- 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
METHOD:
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. |
