Spaghetti Daube In Creole GravyFrom twill10 3 years ago
- spaghetti Daube in Creole gravy shopping list
- From the Kitchen of Deep South Dish (Thanks) shopping list
- Prep time: 15 min |Inactive time: 2-3 hours | Yield: About 6 to 8 servings shopping list
- Ingredients shopping list
- 3 to 5 pound beef chuck or rump roast shopping list
- 2-3 tablespoons of vegetable or canola oil shopping list
- 2 large onions, chopped shopping list
- 2 stalks of celery, chopped shopping list
- 1 large green bell pepper, chopped shopping list
- 4 cloves of garlic, minced shopping list
- 2 tablespoons of tomato paste shopping list
- 2 (28 ounce) cans of whole tomatoes shopping list
- 1 (8 ounce) can of tomato sauce shopping list
- 1 tablespoon sugar shopping list
- 1/2 cup of beef broth (or red wine) shopping list
- Splash of worcestershire sauce shopping list
- 1 teaspoon of salt shopping list
- 8 turns of the pepper grinder shopping list
- 1/2 teaspoon of cajun seasoning (like Slap Ya Mama) (there are so many good cajun spice combinations shopping list
- out there, pick one you like) shopping list
- 1 teaspoon of italian seasoning shopping list
- 1/2 tablespoon of dried parsley shopping list
- 1 large bay leaf shopping list
- Grated nutmeg shopping list
- Cooked spaghetti noodles shopping list
- Shredded parmesan cheese, optional shopping list
How to make it
- Set roast aside to come to room temperature.
- Pour enough canola oil into the bottom of a heavy, stainless stockpot and heat to medium high. Add onion, celery and bell pepper and cook until softened, but not brown. Add the garlic and cook another minute. Stir in the tomato paste and cook and stir for about 5 minutes. Using a pair of kitchen shears, coarsely cut up both cans of the whole tomatoes right in the can; add to pot. Add the tomato sauce and sugar. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Add the salt, pepper, Cajun seasoning, Italian seasoning, parsley, and bay leaf. Pass a whole nutmeg over a microplane 3 or 4 times and stir in the beef broth and Worcestershire; bring up to a boil. Cut the roast in half, add it to the pot, cover, reduce heat to a low simmer, and cook for 2 to 3 hours or until beef is tender. Don't allow the meat to boil! Keep it at a very low simmer.
- Remove the beef from the pot, slice into 1/2 inch slices (if you are making Daube Glace, reserve some of these whole slices) and then shred pieces with a fork, add the shredded beef back to the tomato gravy. Let it continue to low simmer, covered, another 15 minutes, or just hold the pot on very low until you are ready to serve. You can also leave it as whole slices if you prefer, returning the slices to the gravy to simmer a bit, and then serving the slices on top of the spaghetti noodles, with a bit of sauce spooned over the top.
- Boil the spaghetti noodles according to package directions; drain well. Return noodles to pot and add a couple of scoops of the tomato gravy, stirring to coat all of the noodles. Turn the noodles out onto a large platter and pour sauce over the top, or plate noodles individually and add a couple of hearty scoops of the meat and sauce.
- Serve with Parmesan cheese at the table for sprinkling on top. Add a mixed garden salad on the side and a nice chunk of hot, buttered French bread.
- For the Crockpot: Place everything (except the pasta and cheese) into the crockpot and cook on low for about 6 hours or until the roast is falling apart tender. Remove, shred and serve over pasta.
The Cooktwill10 Cape Girardeau, MO
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