Daube And Spaghetti Recipe
Summary
Ingredients
| Beef roast | 1 Pound | |
| Flour | 3 Tablespoon | |
| Cooking oil/bacon drippings - 3 tbsp | ||
| Onion | 1 | |
| Green onions | 3 | |
| Garlic | 1 Clove (5gm), minced | |
| Bay leaf | 1 | |
| Mr. and Mrs. T. Bloody Mary mix - 1 cup | ||
| Water/beef bouillon - 1 1/2 cups | ||
| Kitchen Bouquet | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Cayenne pepper | 1 To taste | |
| Parsley | 1 Tablespoon, chopped | |
| Thin spaghetti package | 1 | |
| Parmesan cheese - to garnish, grated | ||
Directions
MAKING
1. Salt and pepper the roast well and brown it a little in oil in a deep skillet till it is a rich brown colour; remove and set aside
2. In a saucepan, make roux with flour and oil; when golden brown, add chopped onion, green onions and garlic and stir till they are just wilted
3. Add bloody mary or tomato juice, tomato sauce and half a cup of water or bouillon; add the rest of the seasonings and taste and season for half an hour
4. Place the browned roast, spooning the sauce over ir and cook with the lid on for a couple of hours until the meat turns tender
5. In a saucepan, cook the thin speaghetti, drain and add to a lar=ge saucepan; mix one cup of the spaghetti and keep warm till serving time
6. Remove the roast from the sauce and slice again the grain
SERVING
7. Add spaghetti to a heated platter, surround with slices of meat, spoon sauce over it and sprinkle with Parmesan cheese before serving
1. Salt and pepper the roast well and brown it a little in oil in a deep skillet till it is a rich brown colour; remove and set aside
2. In a saucepan, make roux with flour and oil; when golden brown, add chopped onion, green onions and garlic and stir till they are just wilted
3. Add bloody mary or tomato juice, tomato sauce and half a cup of water or bouillon; add the rest of the seasonings and taste and season for half an hour
4. Place the browned roast, spooning the sauce over ir and cook with the lid on for a couple of hours until the meat turns tender
5. In a saucepan, cook the thin speaghetti, drain and add to a lar=ge saucepan; mix one cup of the spaghetti and keep warm till serving time
6. Remove the roast from the sauce and slice again the grain
SERVING
7. Add spaghetti to a heated platter, surround with slices of meat, spoon sauce over it and sprinkle with Parmesan cheese before serving
Chef
