“CreoleDaube is a hearty beefstewwith French and Italian influences.
This version, which comes to us from Harris, is no exception.
You’re in for a treat.
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Ingredients
3thick-cut hickory-smoked bacon slices, coarsely chopped
1(3 1/2-lb.)
thyme sprigs
3fresh bay leaves
1/8tsp.ground cloves
5small carrots, sliced on an angle into 2-in.
pieces (2 cups)
2medium turnips, peeled and cut into 1-in.
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pieces (3 cups)
Directions
Cook bacon:
Preheat oven to 325F.
Transfer bacon to a plate, and reserve drippings in skillet.
Sear roast:
Sprinkle roast with kosher salt and black pepper.
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Increase heat to medium-high.
Transfer to a plate.
Add vegetables and remaining ingredients:
Reduce heat to medium.
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Add wine, and bring to a simmer over medium.
Stir in stock, thyme sprigs, bay leaves, and cloves.
Braise beef:
Cover and transfer to preheated oven, and braise 2 hours.
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Remove from oven; uncover and stir in carrots and turnips.
Remove from oven, and let rest 15 minutes.
Skim off fat from broth, and discard.
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Remove and discard thyme sprigs and bay leaves.
Return shredded beef to Dutch oven, and then serve.
The addition of Cajun or Creole seasonings gave the dish a distinctive flavor unique to the region.
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Prepare as directed, then cool completely before transferring to an airtight container.
Refrigerate for up to two days for the freshest flavor, or freeze for up to three months.
To reheat, thaw overnight in the refrigerator if frozen.
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Adjust the consistency with broth or wine to loosen the sauce slightly if needed.
Thaw overnight in the refrigerator if frozen.
Reheat over low heat on the stovetop, or covered in a preheated 300F oven until heated through.
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you might also reheat small portions of daube in the microwave.
Avoid overheating or heating too quickly, which can toughen the meat.
For a classic touch,cornbreador crusty bread, such as garlic bread, is perfect for dipping.
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A crisp green salad can add a fresh finish.
