Recipe of the Week


Prep Time: 3 Hours
Yields: 6–8 Servings

Although a less tender, inexpensive cut of beef, daube is commonly found on the tables in South Louisiana. Slow cooking the roast with vegetable seasonings makes this dish a full-flavored entrée.

1 (3-pound) beef shoulder roast
¼ pound salt pork fat
¼ cup salt
¼ cup cracked black pepper
½ cup minced garlic, divided
½ cup bacon drippings or vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup tomato sauce
2 cups diced carrots
1 cup dry red wine
1 quart beef stock
salt and cracked black pepper to taste

Cut salt pork fat into ¼-inch strips about 2 inches long. Using a sharp paring knife, cut 6–8 (1-inch) slits into shoulder roast. Combine salt and pepper, and stuff slits with ¼ cup garlic, salt, pepper and pork fat. Season roast to taste on all sides with salt and cracked black pepper. In a cast iron Dutch oven, heat bacon drippings over medium-high heat. Brown roast on all sides. When golden brown, add onions, celery, bell peppers and remaining garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in tomato sauce, carrots and red wine. Pour in beef stock, bring to a rolling boil then reduce to simmer. Cover Dutch oven and allow roast to simmer 2½ hours. Season with salt and cracked black pepper. Cook until roast is tender. Slice and serve with natural sauce.



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