I came across a recipe for this in Southern Living and in other places. I had never heard of it before, but it sounds interesting, and I'm thinking of trying it. Some recipes include a roux, others do not, but include red wine. Some recipes serve it over mashed potatoes, others over egg noodles, rice, or spaghetti. Has anyone here made it, and if so, what are your recommendations?

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Posted by Lambdatiger1989

NOLA

Member since Jan 2012

2389 posts

Posted on 7/19/24 at 2:29 pm to SpotCheckBilly

My Mother in Law used to make it on the regular. She always served hers over spaghetti. That's how I have always eaten it.

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Posted by jmon

Loisiana

Member since Oct 2010

9232 posts

Posted on 7/19/24 at 5:48 pm to SpotCheckBilly

quote:
I came across a recipe for this in Southern Living and in other places.

Thanks for posting said recipes...

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Posted by SpotCheckBilly

Member since May 2020

7491 posts

Posted on 7/19/24 at 7:02 pm to jmon

Well, here are two recipes:

Southern Living - Creole Daube
Raised on a Roux - Creole Daube

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Posted by SixthAndBarone

Member since Jan 2019

9845 posts

Posted on 7/19/24 at 7:15 pm to SpotCheckBilly

I’ve only seen it over spaghetti. It’s not something that is in my regular meals.

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Posted by SpotCheckBilly

Member since May 2020

7491 posts

Posted on 7/22/24 at 1:02 pm to SixthAndBarone

I made Creole Daube yesterday and served it today over egg noodles. I basically followed the Southern Living recipe, except I used a Top Round roast, omitted the cloves, doubled the turnips and added some white pepper.

It would be better with a chuck roast, but the Top Round was at the top of the freezer. It turned out good enough to make again. Would probably be especially good on a cold winter day.

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