Imagine a dish that combines the rich, hearty flavors of tender beef, vibrant Creole spices, and perfectly cooked spaghetti—a culinary journey that transforms an ordinary meal into an extraordinary experience. This Spaghetti Daube in Creole Gravy isn't just a recipe; it's a flavor explosion that will transport you straight to the heart of Louisiana's most delicious traditions. Get ready to impress your family and friends with a meal that promises to be the star of your dining table!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Creole
Serves: 4 servings
Ingredients
- Spaghetti
- Beef chuck
- Onion
- Garlic
- Bell peppers
- Tomato sauce
- Bay leaves
- Cayenne pepper
Instructions
- Begin by gathering all your ingredients: spaghetti, beef chuck, onion, garlic, bell peppers, tomato sauce, bay leaves, and cayenne pepper. Make sure everything is prepped and within reach for a smooth cooking process.
- Start by dicing the beef chuck into bite-sized pieces. Season the beef with salt and pepper to taste, and set it aside.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the diced beef chuck. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add another tablespoon of oil if necessary. Add the chopped onion, minced garlic, and diced bell peppers. Sauté the vegetables for about 5 minutes, or until they are soft and fragrant.
- Return the browned beef to the pot with the sautéed vegetables. Stir everything together, allowing the flavors to meld for about 2 minutes.
- Add the tomato sauce to the pot, along with the bay leaves and cayenne pepper. Stir well to combine all the ingredients. Bring the mixture to a simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for about 45 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- While the daube is cooking, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente. Drain the spaghetti and set aside.
- After 45 minutes, check the beef for tenderness. If it is fork-tender and the flavors have developed, remove the bay leaves from the pot.
- To serve, place a portion of spaghetti on each plate. Ladle the beef daube in Creole gravy over the spaghetti, ensuring each serving is generously topped with the flavorful sauce and beef chunks.
- Garnish with freshly chopped parsley or green onions if desired. Enjoy your Spaghetti Daube in Creole Gravy!
Tips
- Choose the right cut of beef: Chuck roast is ideal for this recipe as it becomes incredibly tender when slow-cooked.
- Don't rush the searing process: Browning the beef creates deep, rich flavors that are crucial to the dish's success.
- Control your cayenne pepper: Adjust the amount based on your spice tolerance. Start with a little and add more if needed.
- Low and slow is the key: Simmering the daube on low heat allows the flavors to develop and the meat to become melt-in-your-mouth tender.
- Fresh herbs make a difference: If possible, use fresh bay leaves and garnish with fresh parsley for an extra flavor boost.
- Make ahead friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance.
- Pair with a robust red wine: A glass of Zinfandel or Syrah complements the rich, spicy flavors perfectly.
Nutrition Facts
Calories: 471kcal
Carbohydrates: 56g
Protein: 31g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 80mg
