Monday, December 21, 2009

Creole Daube and Spaghetti

Spaghetti Daube is a well loved Deep South dish and not surprising because it is such a budget stretcher. A slow braised beef, it is cooked in, then shredded & returned to a lovely Creole sauce. Serve over spaghetti noodles.
Spaghetti Daube is a well loved regional dish and a budget stretcher. A slow braised beef roast, it is cooked in, then shredded & returned to, a flavorful Creole sauce. Serve over spaghetti noodles.

Creole Daube and Spaghetti

Daube, pronounced dohb, in its French origins, is simply put, a stew of braised beef.

In years past, this version, more of a fusion of French Creole and Italian, was a popular dish along the Gulf Coast and among the population of the Point Cadet area of Biloxi where my family is from. I'm afraid that it has gone the wayside with the younger generations, and even those of us in the not-so-young-generation in these modern times. Too bad, because it is both delicious and definitely not difficult at all to do.

While it does have quite a list of ingredients for the homemade sauce, and it does take a long, slow cooking period of several hours, you don't really have to tend to it much at all during that time. It also works well in the slow cooker, though I've not ventured it yet in the pressure cooker since I'm afraid it will lose a lot in the translation of the shorter time.

This meal is also a great budget stretcher as it goes a long way and can feed a nice big family. I can just imagine my MoMo (my mother's mother) serving up a big ole pot of this spaghetti to my Poppy and all those kids of theirs down on The Point of Biloxi back in the day!

My Spaghetti Daube is made from cheap chuck or rump roast (whatever is on sale) and stewed down in a Creole Gravy - a tomato sauce seasoned with The Trinity and a pince of tomato paste browned right in for extra richness.

Other herbs and seasonings are added, including and surprisingly, just a bit of freshly grated nutmeg.

Cooked low and slow, it produces a wonderfully flavorful and tender meat that is then shredded and returned to the gravy. This is served over spaghetti noodles traditionally, though you can use other larger pastas such as rigatoni. Red wine is most traditional, though you can certainly substitute a bit of beef broth.

When you remove the meat from the gravy to slice it, you can also set aside a few slices for Daube Glace if you like. This daube, encased in a beefy gelatin, is served cold, very often as an appetizer for the Réveillon Feast breaking the fast after midnight mass on Christmas Eve, though that, my friends, is a whole 'nother post! This Creole gravy also works well with a whole chicken.

As in many of our coastal south dishes, we start this one with the familiar Trinity.  Cook that down in some oil until the veggies are nice and tender.

I forgot to photograph the browning of the tomato paste - a pince - but once that is done and cooked for about 5 minutes, you'll add in the tomatoes, tomato sauce and sugar and let that simmer for about 20 minutes.  Add in the seasonings - salt, pepper, Cajun seasoning, Italian seasoning, parsley and bay leaf.

A little grating of nutmeg and stir in the beef broth and Worcestershire. Bring all that to a boil.

Cut the roast in half and toss it in, reduce the heat and let it simmer for 2 to 3 hours or until tender. Once it is tender, remove and slice. If you want to make a small Daube Glace for your family, set aside a couple of these slices.

Using a couple of forks, shred up the meat.

Return the shredded meat to the Creole gravy and let it low simmer for another 15 minutes, or just hold the daube on low until you're ready for it. Cook the spaghetti noodles and toss with a couple of ladles of the sauce.

Plate the spaghetti noodles and top with the daube. Sprinkle with a bit of Parmesan if you like. Enjoy!

For more of my favorite beef roast recipes, visit my page on Pinterest!


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Posted by on December 21, 2009

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