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
Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Bruciolone: TRICENTENNIAL MOMENT
Whether you spell it Bruciolone or Braciolone (to mention just a few spellings) , this popular Italian dish is experiencing a revival in New Orleans. Also beloved is the dish known as daube.
MAURITIAN CREOLE CHICKEN STEW RECIPE: How To Cook Creole Chicken Stew
#creolechickenstew #creolechicken #mauritiancreolechickenstew
In this video, I Prepared this Mauritian Chicken stew also known as CREOLE CHICKEN STEW. You will learn How To Cook Mauritian Style Chicken Stew.
MAURITIAN CREOLE CHICKEN STEW RECIPE: How To Cook Creole Chicken Stew
Creole Chicken Stew: Mauritian Cuisine
This dish reflects the diversity of Mauritian people. It's a traditional Creole stew consists of tomato-based stew, red chilies, fresh coriander, and chicken thighs. It is a comforting home-cooked dish and one-pot wonder.
Ingredients to make Mauritian Creole Chicken:
Chicken Thighs deboned – cut into bite-size pieces
3 Tbsp of olive oil
2 cloves of garlic, finely chopped
1 tbsp ginger, finely chopped
1 tbsp thyme, finely chopped
1 cinnamon stick
1 tbsp chicken spice
1 tbsp curry powder
1 can of Chopped Tomatoes 400g
1 tomato chopped
A handful of coriander with the stalks
½ Cup of white wine
1 tbsp of sugar
1 chicken stock cube (mixed with 250ml / 1 Cup of water )
2 medium-sized potatoes, quartered
1 Onion, finely chopped
½ green pepper, finely chopped and Black pepper
2 tbsp of tomato sauce and 2 tbsp of medium hot sauce (or any hot sauce of your choice)
Method:
1. In a large Pot, Heat oil
2. Sauté Chicken Thighs for 1 minute of each side then remove from the pot
3. Add Onions, garlic, ginger, chilies, chicken spice, curry powder, cinnamon stick, fry for 2 minutes or so,
4. Deglaze the pan with white wine, sugar, canned tomatoes, chopped tomatoes, tomato paste
5. Add a cup of chicken stock simmer for 5 minutes
6. Add in potatoes, chicken pieces, black pepper cover and simmer on low heat for 30 minutes
7. Add water where necessary. Remove the cinnamon stick from the pot and serve
Serve with Basmati Rice and garnish with Coriander herbs.
Enjoy the recipe!
Other video that you might enjoy:
- How to make samp a South African dish:
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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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The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2
This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed.
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