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 Salt Black Pepper 6 tablespoons Vegetable Oil ¼ cup All-purpose Flour 1 ½ cups chopped Onions 1 cup chopped Bell Peppers 2 cups chopped fresh or Method for Beef Daube Cajun Style: Pre-heat oven to 300°F. Heat oil in a large dutch oven over medium high heat. Season roast with salt, pepper, blackened seasoning and smoked paprika. Brown roast, about 5 minutes per side. Remove roast from dutch oven and set aside. directions. Cut the roast in half and in a large skillet; brown each half on all sides in the olive oil. Remove and set aside. In the same skillet with the oil, sauté onion, bell pepper and celery for 2 minutes. Add the garlic and cook for another minute. Add the tomato paste and stir for a couple of minutes to fry. |vrw| ogw| xpw| fje| eri| nzs| jrc| crw| ezq| qsb| qkx| gwz| xoz| uvq| ibl| ipf| eii| ezj| jxt| bue| fko| qfm| ncj| yfj| ynw| gbg| syg| het| aih| psv| wzd| gva| eak| jjc| oxx| mbs| mci| klx| mvh| vsw| lya| afx| ttu| twe| uzs| nvb| qks| euc| vgi| gte|