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Daube

Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 420
Best Season: Fall, Winter
Dietary: Dairy-free
Description

A classic Cajun daube — a beef roast stuffed with garlic slivers, dredged in flour, and browned all over in a Dutch oven, then braised with sautéed onion, stewed tomatoes, bay leaves, white vinegar, and sugar for 3–4 hours with the lid on. Vinegar and sugar together tenderize the meat and build a dark, tangy pan sauce that defines this dish. Serve over egg noodles or rice.

Ingredients
  • 3 lbs. Beef roast
  • Garlic slivers (to stuff roast)
  • Flour (to dredge)
  • Olive oil (for browning)
  • 1 Onion, sliced
  • 2 cans Stewed tomatoes
  • 3 pieces Garlic, minced
  • 3 Bay leaves
  • Water (enough to cover)
  • 1/4 Cups White vinegar
  • 1 Tbsp. Sugar
  • Salt and pepper to taste
Instructions
  1. 1
    Cut slivers of garlic and stuff into the roast. Dredge with flour.
  2. 2
    Heat olive oil in the bottom of a Dutch oven. Brown the roast on all sides. Remove and set aside.
  3. 3
    Sauté onion slices in the pan drippings until softened. Add minced garlic, stewed tomatoes, and bay leaves. Stir well.
  4. 4
    Return roast to the pot. Add enough water to cover the roast.
  5. 5
    Add vinegar and sugar. Season with salt and pepper.
  6. 6
    Cover and cook on low heat for 3–4 hours, turning roast occasionally and stirring the pot.
  7. 7
    If sauce thickens too much, add more vinegar and sugar mixture. Remove bay leaves before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 7g35%
Cholesterol 120mg40%
Sodium 380mg16%
Total Carbohydrate 14g5%
Dietary Fiber 2g8%
Sugars 6g
Protein 44g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Check the liquid level occasionally — if the sauce thickens too much, add equal parts vinegar and sugar mixed with water to loosen it and continue tenderizing.

The vinegar and sugar combination is the key to this dish — it both tenderizes the meat and creates the signature tangy-sweet sauce that makes a daube unmistakably Cajun.

Keywords: daube recipe Cajun, Kim daube, beef daube Louisiana, Cajun braised beef, vinegar beef stew, Dutch oven beef daube, Louisiana pot roast recipe
Read it online: https://thefamilyrecipebook.com/recipe/recipes-daube/