Creole Daube

Creole Daube (pronounced "dohb") is a New Orleans specialty that transforms an inexpensive rump roast into a wonderfully flavorful and tender meal. This tasty dish is a blend of Italian Red Gravy with Cajun Roux. This recipe is an excellent example of the extraordinary melding of flavor, culture, and cuisine in New Orleans.

GATHER YOUR GROCERIES:

One rump roast (2-3 Pounds)

One green bell pepper, chopped

One jalapeño pepper, diced

One onion, chopped

Three ribs of celery, chopped

Three garlic cloves, crushed

One Fourth cup of all-purpose flour

One Fourth cup of vegetable oil plus additional for browning the roast

One 8 ounce can of tomato paste

One 14 ounce can of diced tomatoes

Two cups of water

Two bay leaves, dried or fresh

One teaspoon oregano

One teaspoon basil

One tablespoon parsley

One tablespoon granulated sugar

Salt, cayenne, and black pepper to taste

THE WAY TO DO IT:

Step 1: Cut the rump roast into 1-inch strips. Season roast strips with salt and pepper. Brown the meat on the stove in a large pot that is coated with vegetable oil.  Remove the browned roast and retain the brown bits stuck to the bottom of the pot. Add the diced peppers, celery, and onion to the pot and sauté until wilted. Add the garlic, stir for a few seconds, then remove the mixture from the pot. Set aside. Wash and dry the pot before beginning step 2.

Step 2: Making a  roux in a thick pot by pouring in the oil and adding the flour gradually while constantly stirring with a spoon. Your arm will get tired, but continue to stir until the roux is the color of milk chocolate. Use a medium setting as Heat that is too high will cause the roux to speckle and burn. Use caution as you stir. The roux mixture becomes very hot and can burn.

When the roux has reached the desired color, slowly pour the 2 cups of water into the pot, while constantly stirring to prevent lumps. Use caution as this process creates a lot of steam. Add the diced tomatoes, tomato paste, bay leaves, basil, oregano, parsley, and sugar. 

Step 3: Slice the browned roast strips into one half inch chunks and return to the pot along with the onion, celery, and pepper mixture that you set aside earlier. Add salt and pepper to taste. Bring to a low boil.

Simmer the Daube, for about an hour, or until the roast is tender. Add additional water if needed. This versatile dish can be served over cooked pasta, white rice, or mashed potatoes.

Buon appetito!