Prep Time: 3 Hours
Yields: 6-8 Servings

Although a less tender, inexpensive cut of beef, daube is commonly found on the tables in South Louisiana. Slow cooking the roast with vegetable seasonings makes this dish a full-flavored entrée.


1 (3-pound) beef shoulder roast
1/4 pound salt pork fat
1/4 cup salt
1/4 cup cracked black pepper
1/2 cup minced garlic, divided
1/2 cup bacon drippings or vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup tomato sauce
2 cups diced carrots
1 cup dry red wine
1 quart beef stock
salt and cracked black pepper to taste


Cut salt pork fat into 1/4-inch strips about 2 inches long. Using a sharp paring knife, cut 6-8 (1-inch) slits into shoulder roast. Combine salt and pepper, and stuff slits with 1/4 cup garlic, salt, pepper and pork fat. Season roast to taste on all sides with salt and cracked black pepper. In a cast iron Dutch oven, heat bacon drippings over medium-high heat. Brown roast on all sides. When golden brown, add onions, celery, bell peppers and remaining garlic. Saute 3-5 minutes or until vegetables are wilted. Blend in tomato sauce, carrots and red wine. Pour in beef stock, bring to a rolling boil then reduce to simmer. Cover Dutch oven and allow roast to simmer 2 and 1/2 hours. Season with salt and cracked black pepper. Cook until roast is tender. Slice and serve with natural sauce.