Creole Daube

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 -5 lbs rump roast or 4 -5 lbs top sirloin steaks
• olive oil
• 2 medium yellow onions, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 celery rib, chopped
• 2 large crushed garlic cloves
• 2 (15 ounce) cans whole tomatoes, roughly chopped
• 2 (6 ounce) cans tomato sauce
• 1 tablespoon tomato paste
• thyme
• 1 bay leaf
• oregano
• cayenne pepper
• salt and black pepper
• brown sugar
• 3/4 cup dry red wine
• 1/2 cup grated parmesan cheese, plus more for serving
• 4 carrots, peeled and diced
• 1/2 lb diced mushroom (optional)

Recipe

• 1 cut the roast in half and in a large skillet; brown each half on all sides in the olive oil. remove and set aside.
• 2 in the same skillet with the oil, sauté onion, bell pepper and celery for 2 minutes. add the garlic and cook for another minute. add the tomato paste and stir for a couple of minutes to fry. stir in the tomatoes and tomato sauce.
• 3 while this mixture slowly simmers, add to taste the thyme, bay leaf, oregano, cayenne, salt, pepper and sugar.
• 4 add wine and parmesan. let simmer about 45 minutes.
• 5 add carrots, mushrooms, and both pieces of roast and any juices that have accumulated. cover and cook over low heat for a 2 to 3 hours.
• 6 remove beef and slice against grain into half-inch slices. serve with the tomato gravy on top or place the slices back into the gravy and cook on low another 15 to 20 minutes for a more traditional meal.
• 7 serve roast and gravy over mashed potatoes or spaghetti (as suggested in the recipe) and top with additional parmesan cheese.