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This is one of those "simmers in the pot all day" kind of recipes that has those deep flavors from the slow Creole Beef Daubecooking that you cannot replicate in any other way.

Creole Beef Daube is one of the great winter meals in New Orleans,  it is a wonderful example of how French and Italian cooking merged with the influx of a large population  of mostly Sicilian Italians to South Louisiana.  In its classic French form, daube (pronounced dohb) is a beef roast that is larded or stuffed with salt pork slivers and cooked in broth and wine until tender. But the home-style, what’s-for-dinner New Orleans Italian kind of  daube can be as simple as a beef roast cooked in red gravy until falling apart and served with spaghetti.  

Most people don't know that some of the best Italian food in the nation is served in New Orleans.   In fact a majority of 'neighborhood' restaurants in New Orleans specialize in Italian and seafood dishes.

Recipe By     : Sitara
Serving Size  : 6-9   Preparation Time :6:00
Categories    : Beef       Main Dishes
                          Creole/Italian    Pasta

  Amount     Measure            Ingredient -- Preparation Method
   --------       ------------           --------------------------------
                    3-pound             rump roast
      5            cloves                garlic, 2 slivered and 3 minced
                     Salt Pepper
                     Creole seasoning
     2              tablespoons     olive oil
     1              large                  onion, chopped
     1              large                  bell pepper, chopped
     2              ribs                    celery, chopped
     1              6-ounce can      tomato paste
     1              8-ounce can      tomato sauce
     1              cup                      red wine
     1              14-ounce can    beef broth
     1               tablespoon       Italian seasoning
   1/4 to 1/2  teaspoon           cayenne to taste
                   Pinch of sugar
    2              tablespoons     finely chopped fresh flat-leaf parsley

1.  With a sharp knife or ice pick, punch holes in the roast about 2 inches apart and stuff with slivers of garlic. Rub roast generously with salt, pepper and Creole seasoning.

2.  Heat oil in a heavy pot or Dutch oven and brown roast well on all sides over medium-high heat. When browned, take roast out of pot and set aside.

3.  In the same oil, sauté onion, bell pepper and celery over medium heat until soft, about 10 minutes, stirring occasionally. Add minced garlic and cook for 5 more minutes.

4.  Add tomato paste and cook, stirring frequently, until it almost begins to brown, about 10 minutes. Add tomato sauce and cook over medium heat, stirring occasionally, for 5 more minutes. Add wine, beef broth, Italian seasoning, cayenne, salt if needed and sugar and stir well.

5.   Return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours or until roast is practically fall apart  tender. Stir well every hour and turn roast over halfway through cooking.

Slice or chunk up the roast.  Sprinkle with parsley and serve with spaghetti.

You'll need a big loaf of crusty Italian bread and a good bottle of Italian red wine!!!