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
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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Daube Spaghetti Recipe and How To Cook It Part 2
Copy and Print Recipe Ingredients for everything below.
Daube Spaghetti is a slow cooked tomato sauce (12 hrs) with braised Beef Tenderloin or any cut of beef that you like. This is one of the best tomato sauce/spaghetti recipes you will ever eat. If you find anything about Daube Spaghetti on the internet, it is usually from people here in the Biloxi, Mississippi area. Not many people, these days, even know what Daube Spaghetti is. Even in the Biloxi, MS, area it has become a forgotten meal. For one reason, it is a labor intensive recipe, and it is an old school dish meaning most of the people that were making Daube Spaghetti regularly have passed on. When it’s cooked right, there is nothing that compares to it. Once you and your family try Daube Spaghetti It will become a family tradition in your home. When word gets out that you’re cooking it the second time (because your family now knows how incredible it is), everyone will show up for dinner. When my wife first moved here to Biloxi and became part of my family and tried Daube Spaghetti for the first time it was instantly her favorite meal period. My father, Eddie Wentzell, was the first person to make Daube Spaghetti for me and my family when I was just a kid. My father was an incredible cook, and he is the one that taught me how to cook from a very young age.
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Ingredients Needed For The Daube Spaghetti:
A large pot to handle approximately 32 quarts of sauce.
Use a stove eye heat diffuser. This can be found on the internet or your local store.
DAUBE SPAGHETTI
7lbs. To 12lbs. Beef Roast of your choice (cheap tenderloin preferred)
1 medium to large onion, chopped
1 medium shallot, chopped
1 medium to large bell pepper, chopped
6 pods of garlic, minced
3 celery stalks, chopped
3 1/2 tbsp olive oil to (sauté vegetables)
1/4 cup olive oil to (go in sauce)
3 tbsp olive oil to (sauté tomato paste)
2 cans tomato paste (1) 6 oz. and (1) 12 oz.
3 cans Centos San Marzano whole peeled tomatoes 28 oz. can
1 tbsp lightly dried basil (Gourmet Garden Brand) Preferred
1/2 tsp dried thyme
1-1/2 tsp dried oregano
1 tsp dried garlic powder
1 tsp dried onion powder
1 tsp beef bouillon paste
3/4 cup red wine
1 tbsp & 1 tsp fish sauce
1/4 cup olive oil
2 tsp total sugar to cut the acidity
1 lb. baby Portabella mushrooms
8 oz. to 1 lb. Pecorino Romano Cheese
Salt 1/2 tsp added twice for a total of 1 tsp of salt
3 to 4 tbsp fresh minced parsley at the end of sauce
2 to 3 additional pods of pressed garlic at the end of sauce
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COLESLAW
3/4 head of green cabbage approximately 6” or 7” diameter
10 hard boiled eggs
1 tsp white vinegar for boiled eggs water
1 cup mayonnaise
1/4 to 1/2 tsp salt (you test after 1/4 tsp)
Couple dashes of white pepper (optional)
1 tsp cracked black pepper
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COOKING PASTA
1 lbs Package Spaghetti Pasta #4 (Or) 1 lbs package of Angel Hair Pasta #9 your choice
1/4 Cup Olive Oil add to Pasta Water
1 Tbsp and 1 tsp of Salt
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GARLIC BREAD
1 Whole Stick Of Butter (8 tsp)
1-1/2 tsp Dried Garlic Powder
3 tbsp Fresh Parsley minced
(Optional) Some fresh graded Asiago or any cheese of your choice to top Garlic Bread
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160 Empanada Filling #1 - Based on French Pork Daube
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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