Food and Recipes Recipes Creole Daube 5.0 (4) 4 Reviews Author and culinary historian Jessica B. Harris reflects on one of New Orleans' "endangered dishes." By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on May 30, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely Cook Time: 10 mins Active Time: 50 mins Additional Time: 3 hrs 15 mins Total Time: 4 hrs 15 mins Servings: 6 "When the weather has a nip in the air, my thoughts turn to braised roasts and rich, dense stews," writes author and culinary historian Jessica B. Harris. "For years, I'd made a variation of my mother's beef stew, and then one year in New Orleans, the late chef Leah Chase introduced me to the Creole daube (pronounced "dohb")." Creole Daube is a hearty beef stew with French and Italian influences. Considered to be one of New Orleans' "endangered dishes," daube is made for cold days and cozy nights. This version, which comes to us from Harris, is no exception. "In New Orleans, daube usually turns up around the year-end holidays, but it's perfect anytime something filling and soul warming is needed on the table," she writes. Packed with hickory-smoked bacon, boneless chuck roast, beef stock, and dry red wine, this dish is nothing short of rich. A trinity of onion, bell pepper, and celery forms the foundation for the dish, while ground cloves add an enigmatic warmth. Leftovers? You're in for a treat. Harris writes, "With the addition of gelatin, it can be transformed into daube glacé—a glorious, terrine-like appetizer that's sliced cold and served with crackers." Ingredients 3 thick-cut hickory-smoked bacon slices, coarsely chopped 1 (3½-lb.) boneless chuck roast, trimmed 1 tablespoons kosher salt 1 teaspoon black pepper 2 small yellow onions, chopped (2¼ cups) 1 small green bell pepper, chopped (1 cup) 1 large celery stalk, chopped (½ cup) 3 tablespoons tomato paste (from 1 [6-oz.] can) 2 1/2 tablespoons finely chopped garlic (from 8 garlic cloves) 1 cup dry red wine 2 cups beef stock 5 (5-inch) thyme sprigs 3 fresh bay leaves 1/8 teaspoon ground cloves 5 small carrots, sliced on an angle into 2-inch pieces (2 cups) 2 medium turnips, peeled and cut into 1-inch pieces (3 cups) Directions Cook bacon: Preheat oven to 325°F. Cook bacon in a large Dutch oven over medium, stirring occasionally, until it's browned and fat has rendered, about 8 minutes. Transfer bacon to a plate, and reserve drippings in skillet. Sear roast: Sprinkle roast with kosher salt and black pepper. Increase heat to medium-high. Add roast to Dutch oven, and sear until browned on 2 sides, about 12 minutes, carefully flipping halfway through. Transfer to a plate. Add vegetables and remaining ingredients: Reduce heat to medium. Add onions, bell pepper, and celery to Dutch oven; cook, stirring often and scraping up browned bits from bottom of Dutch oven, until onions soften, about 6 minutes. Add tomato paste and garlic; cook, stirring constantly, until tomato paste turns a shade darker, about 2 minutes. Add wine, and bring to a simmer over medium. Simmer stirring occasionally, until it's slightly thickened and some of the alcohol burns off, about 3 minutes. Stir in stock, thyme sprigs, bay leaves, and cloves. Nestle roast and bacon back into Dutch oven along with any juices that have accumulated; bring to a simmer over medium, and then remove from heat. Braise beef: Cover and transfer to preheated oven, and braise 2 hours. Remove from oven; uncover and stir in carrots and turnips. Cover and return to oven; braise until meat and vegetables are tender, about 1 hour, 15 minutes. Remove from oven, and let rest 15 minutes. Transfer roast to a work surface, and shred into large pieces. Skim off fat from broth, and discard. Remove and discard thyme sprigs and bay leaves. Return shredded beef to Dutch oven, and then serve. Rate It Print