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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Daube and Spaghetti Recipe

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This recipe for Daube and Spaghetti is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3lb chuck or rump roast
3-4 T olive oil or bacon grease
1large onion chopped
1 bell pepper chopped
3 stalks celery chopped
1/4 c parsley chopped
5 cloves garlic chopped
1 can tomato paste
1 15oz can tomato sauce
1 large can chopped tomatoes
6-8 oz red wine
1 large can tomato puree
kosher salt and pepper to taste
flour for dusting
1tsp thyme
1T basil
1T oregano
Directions:
Directions:
This may be prepared in the oven or on top of the stove. I prefer oven, less chance of sauce sticking.
Trim roast of fat, salt and pepper and dust with flour. Over high heat brown roast on both sides and remove from pan. Lower heat and saute vegetables until wilted. Add tomato paste and stir, add red wine and stir. Add remaining ingredients.
Place roast in pan, the sauce should barely cover meat. If you need add more wine or tomato sauce. Cover and cook over low heat stirring occassionaly 3 hours, or bring to a simmer, cover and place iin 325 degree oven for 3 hours stirring occassionaly
Meat should be folk tender. Serve over spaghetti with green salad and french bread.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
31/2 hours
Personal Notes:
Personal Notes:
My dad and his brother had contest over who made the best daube. This was a favorite Sunday dinner for us all. The neighborhoods where we grew up are gone now. I recently traveled back to them to help my sister retrieve any belongings that may have survived Katrina. She made this dish for us at her daughters temporary "camp" in Baton Rouge. I think it's time for me to bring it back.
Daube is a French term for whole meats simmered in vegatables and wine, I think, Cissie will correct me if I'm wrong.

 

 

 

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