How To make New Orleans Daube
1/4 lb Salt pork, chopped coarsely
1 md Onion, sliced
2 tb Chopped parsley
2 Bay leaves, crumbled
2 ts Salt
1 Or 2 cloves garlic, crushed
1 t (each) pepper and thyme
1/2 ts Ground cloves
1 (4-5 lb) beef roast (rump,
Round, or rolled chuck) 2 c Water
2 tb Sherry
1 lb Spaghetti, cooked
Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme and cloves in Dutch oven. Add roast, water and sherry. Place sheet of foil over pan, then cover with lid. Bake in a 300 degree oven, or simmer over very low heat 3 hours, or until fork-tender (do not remove lid until near end of cooking). Slice meat and serve over spaghetti tossed with pan juices. Makes 10-12 servings. Note: If desired, strain pan juices and thicken with flour to desired consistency. For microwave oven, put salt pork, onion, parsley, seasonings, roast, only 1 cup water, and the sherry in roasting bag or wrap, following manufacturer's direction (tie bag with string). Place in baking dish. Cook 15 minutes; let stand 2 minutes. Turn dish a half turn. Repeat 3 or 4 times, or until meat is tender. Note: Test for doneness; slice meat, if not fully cooked, return uncooked portion to bag to cook 3 to 5 minutes, or until done.
How To make New Orleans Daube's Videos
Daube Glacé | Emeril Lagasse
Daube Glacé is a classic Creole hors d'oeuvres that’s made with reduced stocks, vegetables and chunks of tender beef that is usually served for special occasions, especially if you’re looking for a timeless showstopping centerpiece. Emeril serves it cold with a spicy mustard vinaigrette, toast points and microgreens.
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Creoles 1: New Orleans' Creoles | A Taste of Louisiana with Chef John Folse & Company (2007)
Creole is a word in evolution. Chef Folse considers all of our native people Creole, a mixture of the fabulous cultures that make up the Bayou State. The New Orleans Creoles were the aristocracy, the society folks of the early city. Jan Bradford of the Hermann-Grima House introduces us to these fascinating people. Because Louisianians are known both for their love of food and love of drinking, it is fitting that Kerri McCaffety, author of The Obituary Cocktail, helps Chef Folse make a batch of ratifia. Members of the Baton Rouge Symphony Orchestra play pieces representing the Creole period of early Louisiana.
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from May 19, 2007, Chef John Folse focuses on the Creole influence on Louisiana cuisine. First, he recounts the history of the Creoles of New Orleans, along with Jan Bradford of the Hermann-Grima House. In the kitchen, Chef Folse prepares Barbecue Shrimp and talks with Richard Scott, a curator at the Hermann-Grima House. Next, Chef Folse visits the Hermann-Grima House in New Orleans and makes Strawberry Ratafia with Kerry McCaffety, the author of “The Obituary Cocktail.” Back in the studio kitchen, Chef Folse cooks Beef Daube and continues talking with his guests, including Rolfe McCollister, publisher of the Baton Rouge Business Report, and Vergie Banks, Creole artist. Throughout the show, a trio of musicians from the Baton Rouge Symphony Orchestra entertain the audience with live music.
Chretien Point Plantation | A Taste of Louisiana with Chef John Folse & Company (1994)
In this episode from the “Plantation Celebrations” series of “A Taste of Louisiana” from January 8, 1994, Chef John Folse visits Chretien Point Plantation in St. Landry Parish, where he talks to plantation guide Shirley Frey. In the kitchen, he cooks Daube Glace and Strawberry Muffins. He also prepares Planter’s Punch and discusses the history of Chretien Point with Jeanne Cornay, the plantation owner.
Spiced Beef Pot Roast Recipe (Posta Negra or Receta de Posta Cartagenera )
Warm Spiced Pot Roast Recipe - This pot roast recipe is a throwback to old school braised beef roast recipes from the 1800s. The spices are warm, and reminiscent of what we would eat today in pies and cakes; not on a savoury roast beef. But this style of roast was popular in North America and Europe, before falling out of favour around 1900. This style of recipe lives on in South America as Receta de Posta cartagenera or Posta Negra (Colombian-Style Black Beef). This is an easy pot roast recipe filled with flavour!
Ingredients:
45 mL (3 Tbsp) oil
1 large onion, diced
2-3 cloves garlic
15 mL (1 Tbsp) dry mustard
30 mL (2 Tbsp) Worcestershire sauce
45 mL (3 Tbsp) tomato paste
Salt to taste
½ - 1 cinnamon stick
2 mL (½ tsp) whole allspice
15 mL (1 Tbsp) peppercorns
5 whole cloves
1 mL (¼ tsp) nutmeg
½ blade of mace
60 mL (¼ cup) brown sugar
125 mL (½ cup) red wine
500 mL (2 cups) stock
1.5 Kg (3 pounds) pot roast / blade roast
Method:
Preheat oven to 150ºC-160ºC (300ºF-320ºF).
On the stovetop in a cast iron Dutch Oven, sauté the onions in some oil until they are translucent.
Toss in the garlic and fry another minute or two.
Stir in the mustard, Worcestershire, tomato, salt, cinnamon, allspice, peppercorns, cloves, nutmeg, mace, and brown sugar.
Pour in the wine and stock.
Add in the roast, cover, and place in the oven for 2-3 hours - or until done.
When cooked, remove the roast and strain off the solids.
Return the liquid to the pot and bring to a boil.
Thicken with a beurre manié.
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