Creole Daube

Name: Creole Daube
Ingredients: 4 -5 lbs rump roast or 4 -5 lbs top sirloin steaks; olive oil; 2 medium yellow onions, finely chopped; 1/2 green bell pepper, finely chopped; 1 celery rib, chopped; 2 large crushed garlic cloves; 2 (15 ounce) cans whole tomatoes, roughly chopped; 2 (6 ounce) cans tomato sauce; 1 tablespoon tomato paste; thyme; 1 bay leaf; oregano; cayenne pepper; salt and black pepper; brown sugar; 3/4 cup dry red wine; 1/2 cup grated parmesan cheese, plus more for serving; 4 carrots, peeled and diced; 1/2 lb diced mushroom (optional)

19 ingredients

7 steps

Ingredients

4 -5 lbs rump roast or 4 -5 lbs top sirloin steaks
olive oil
2 medium yellow onions, finely chopped
1/2 green bell pepper, finely chopped
1 celery rib, chopped
2 large crushed garlic cloves
2 (15 ounce) cans whole tomatoes, roughly chopped
2 (6 ounce) cans tomato sauce
1 tablespoon tomato paste
thyme
1 bay leaf
oregano
cayenne pepper
salt and black pepper
brown sugar
3/4 cup dry red wine
1/2 cup grated parmesan cheese, plus more for serving
4 carrots, peeled and diced
1/2 lb diced mushroom (optional)

Directions

1

Cut the roast in half and in a large skillet; brown each half on all sides in the olive oil. Remove and set aside.
2

In the same skillet with the oil, saute onion, bell pepper and celery for 2 minutes. Add the garlic and cook for another minute. Add the tomato paste and stir for a couple of minutes to fry. Stir in the tomatoes and tomato sauce.
3

While this mixture slowly simmers, add to taste the thyme, bay leaf, oregano, cayenne, salt, pepper and sugar.
4

Add wine and Parmesan. Let simmer about 45 minutes.
5

Add carrots, mushrooms, and both pieces of roast and any juices that have accumulated. Cover and cook over low heat for a 2 to 3 hours.
6

Remove beef and slice against grain into half-inch slices. Serve with the tomato gravy on top or place the slices back into the gravy and cook on low another 15 to 20 minutes for a more traditional meal.
7

Serve roast and gravy over mashed potatoes or spaghetti (as suggested in the recipe) and top with additional parmesan cheese.