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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Try My Baked Spaghetti (Million Dollar Spaghetti) | How To Make Spaghetti Bake | So Easy!!
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36oz Garlic & Herb Pasta Sauce (use a high quality sauce)
16oz spaghetti
1lb ground beef
1lb mild Italian sausage
white onion
bell pepper
garlic cloves
green onions
salt
pepper
8oz sour cream
5oz cottage cheese
4oz cream cheese (room temperature)
grated parmesan cheese
16oz mozzarella cheese
dried parsley (garnish)
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:
Pulled Chipotle Pot Roast Recipe:
Spiced Beef Pot Roast Recipe:
Smokey Maple Chipotle BBQ Sauce Pot Roast:
Pot Roast Ras el Hanout Recipe:
Lazy Day Pot Roast:
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Estouffade de bœuf au vin rouge
The Larousse Gastronomique food and cooking encyclopedia says that Estouffade is a veal or beef stew with vegetables and wine. This one is beef with red wine, onions, carrots, mushrooms, bacon, and potato gnocchi. I cooked the beef in wine in the slow-cooker and cooked the other ingredients separately, adding them and their cooking liquids to the stew at the last minute.
How to make New Orleans Yaka-mein (2022 version)
New Orleans native Charlie Andrews demonstrates on how to make New Orleans Yaka-mein. It contains Beef chuck which is cut into strips and is used to make homemade beef stock. Spaghetti noodles is also added, and it's garnished with boiled eggs and chopped green onions. This recipe serves 10 or more people. Not only it is Old sober and a cure for hangovers, but it is absolutely delicious. Great for fall and winter weather. Hope you all will give this New Orleans classic dish a try.
Yaka-mein recipe 2022 link
Tony Chachere's creole seasoning
Chef Paul's seasonings
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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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