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.
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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.
Other Pot Roast Recipe you might like:
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DUNGENESS Crab Boil | Seafood Boil Recipe
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Seafood Boil Recipe! King Crab Legs, Snow Crab, Jumbo Shrimp, Sausage, Potatoes, And Corn
How to Cook Crabs, Fresh Live Crabs Cooked in Crab Boil with easy simple tips and Shocking cook or Stopping Crab Meat from cooking once done. Dungeness Crab Boil
Ingredients!
2 Dungeness crabs
1 tbsps. old bay
1/2 tbsp. lemon pepper
1 tsp paprika
1 tsp garlic powder
2 sticks unsalted butter
1 garlic clove
Corn
Potatoes
Sausage
Try this quick how to make butter sauce for seafood boil recipe. This recipe sausages, snow crabs, shrimp, corn . Also the quick and easy seafood boil Recipe is perfect for mukbang, and ASMR.
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Rabbit In Creamy Mustard Sauce | Classic French Recipes
Rabbit cooked in a creamy Mustard sauce, flavored with tarragon and garnished with mushrooms and pearl onions. This commonly called in France Le lapin a la moutarde
Written recipe:
when the weather is getting colder and autumn is approaching it is a good time to cook game meats. we look today at how to cook a rabbit in mustard sauce. Le Lapin a la moutarde is a typical French family dish.
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Joy of cooking New Orleans Italian cuisine
Brian Federico, author of After the Roux: New Orleans Cooking Made Easy, sings The Pepperoni Song! New Orleans Italian cooking. Cajun, Creole and now Italian cuisine.
Pork Roast & Gravy by The Cajun Ninja
This one is a spin on my Beef Pot Roast. Made a few changes that compliment pork. Give it a try and let me know what y'all think!
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