daube glace Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole Cuis
September 10, 2012 Danno 2 Comments by From Daube Creole Daube was introduced to New Orleans by the French Creoles who brought the preparation from their native
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Ingredients
- 5 lb Beef Roast, preferably from the Round
- 1/4 lb Salt pork fat, cut into thin strips (1/2″ X 3″)
- 1 Tbsp Parsley, finely chopped
- 1 Tbsp Fresh Thyme, finely chopped
- 3 Fresh Bay Leaves, very finely chopped
- 4 Garlic Cloves, minced
- 2 Tbsp Spanish Onion, minced
- 1/8 tsp Ground Cloves
- 2 Tbsp Diamond Crystal Kosher Salt
- 1 Tbsp Freshly Grated Black Pepper
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