In my last post, I mentioned that one of Toney’s specials was Spaghetti au Daube. Here is a recipe for that old New Orleans classic that is hard to find on menus today.
1 (4 pound) Beef boneless Rump or boneless Chuck Roast
4 cloves Garlic, halved
6 tablespoons Vegetable Oil
¼ cup All-purpose Flour
1 ½ cups chopped Onions
1 cup chopped Bell Peppers
2 cups chopped fresh or canned Tomatoes
½ cup chopped Parsley
2 cups Beef Stock
Hot cooked Rice or Spaghetti for serving
Make 8 slits in the roast and insert half garlic clove in each. Salt and pepper roast.
Heat 2 tablespoons of the oil in a Dutch oven or another heavy pot with a lid and brown the roast well on both sides. Remove the meat and set aside.
Add the remaining ¼ cup of oil and the flour to the pot and stir over medium heat for 15-20 minutes to make a medium-dark roux. Add the onions and sauté until they begin to brown. Add the bell pepper, tomatoes, parsley, and stock, stir, then add the roast to the pot. Bring to a boil, cover and simmer over low heat for 1 ½ hours. Check often and add more stock as needed. Slice the raost and serve with rice or spaghetti.