Creole Daube

Total Time: 4 hrs 50 mins Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 6
• 3 lbs rump roast
• 5 garlic cloves, 2 slivered and 3 minced
• salt, pepper, creole seasoning
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 celery ribs, chopped
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 cup red wine
• 1 (14 ounce) can beef broth
• 1 tablespoon italian seasoning
• 1/4 teaspoon cayenne
• 1 pinch sugar
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Recipe

• 1 with sharp knife or ice pick, punch holes in the roast, about 2 inches apart, and stuff with slivers of garlic.
• 2 rub roast generously with salt, pepper, and creole seasoning.
• 3 heat oil in a heavy pot or dutch oven, and brown roast well on all sides over medium-high heat.
• 4 when browned, take roast out of pot and set aside.
• 5 in the same oil, saute onion, bell pepper, and celery over medium heat until soft, about 10 minutes, stirring occasionally.
• 6 add minced garlic and cook 5 more minutes.
• 7 add tomato paste and cook, stirring frequently, almost until it begins to brown, about 10 minutes.
• 8 add tomato sauce and cook over medium heat, stirring occasionally, for about 5 minutes.
• 9 add wine, beef broth, italian seasoning, cayenne, salt if needed, and sugar, and stir well.
• 10 return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours until roast is very tender.
• 11 stir well every hour and turn roast over half way through cooking.
• 12 slice roast thickly and return to sauce.
• 13 sprinkle with parsley and serve with spaghetti (or pasta of your choice).