Cajun Daube
If you’re a fan of slow-cooked comfort foods, you’ll fall in love with Cajun Daube. This dish is all about rich flavors, tender meat, and spices that make your kitchen smell amazing. With roots in French and Creole cooking, Cajun Daube brings a rustic charm to the table that makes it feel right at home at family gatherings, cozy weekends, or anytime you’re craving something warm and hearty.
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Imagine a beautifully browned roast simmered for hours with garlic, onions, peppers, and spices until it’s tender enough to pull apart with a fork. Topped with a flavorful tomato sauce and served over rice or noodles, this dish will quickly become a favorite.
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Why You’ll Love Cajun Daube
- Rich, Layered Flavors: The slow cooking process allows all the flavors to blend together, giving you an unforgettable taste experience.
- Hearty and Filling: Perfect for cold weather or any time you need a comforting, satisfying meal.
- Versatile Serving Options: Serve it over rice, noodles, or even mashed potatoes to soak up that delicious sauce.
- Easy to Make: While it takes time to cook, the steps are simple, and most of the work is hands-off!
What You Need to Make Cajun Daube
- A 3-4 lb rump or chuck roast
- Garlic cloves
- Olive oil
- Flour
- Diced vegetables: yellow onion, green bell pepper, celery sticks, and green onions
- Red wine
- Creole and Trinity seasonings
- Garlic powder
- Salt & pepper
- Dried thyme
- Bay leaves
- Tomato paste
- Tomato sauce
- Beef stock
For exact amounts and full instructions, see the recipe card below!
How To Make Cajun Daube
1
Prepare the Roast: In a large Dutch oven, heat olive oil. Cut slits in the roast and stuff garlic cloves into each. Season with half of the Creole seasoning, garlic powder, and Trinity seasoning, then brown on all sides. Set the roast aside.
2
Cook the Vegetables: Add flour, onions, bell pepper, celery, and red wine to the Dutch oven. Cook down, scraping the bottom to deglaze, and season with the remaining Creole seasoning, garlic powder, and Trinity seasoning.
3
Add Flavorings: Stir in tomato paste, tomato sauce, thyme, and bay leaves, cooking until you reach a deep, rich color.
4
Slow Cook the Roast: Pour in the beef stock, add the roast, and cover. Let it cook on low for 3-4 hours, or until the meat is tender and flavorful.
5
Serve and Enjoy: Serve the Cajun Daube over noodles or rice, making sure to spoon plenty of sauce over each portion!
Commonly Asked Questions
What’s the best cut of meat for Cajun Daube?
Chuck roast or rump roast are ideal because they become tender and flavorful when slow-cooked.
Is red wine necessary?
Red wine adds depth, but you can substitute it with beef broth if you prefer.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Cajun Daube
Ingredients
- 3-4 lb Rump Roast or Chuck Roast
- Garlic cloves for stuffing into roast
- 1/4 cup Olive oil
- 1/4 cup Flour
- 1 Yellow onion diced
- 1 Green bell pepper diced
- 4 Celery sticks diced
- 1 bunch Green onions diced
- 1/4 cup Red wine
- 2 tbsp Creole seasoning
- 2 tbsp Trinity seasoning
- 2 tbsp Garlic powder
- Salt & Pepper to taste
- Dried thyme
- 4-6 Bay leaves
- 6 oz can Tomato paste
- 15 oz can Tomato sauce
- 32 oz Beef stock
Instructions
- In a large Dutch oven, heat the olive oil. Cut small slits in the roast and stuff each with a garlic clove. Season the roast with half of the Creole seasoning, garlic powder, and Trinity seasoning. Brown the roast on all sides, then set it aside.
- Add the flour, diced onions, bell pepper, celery, and red wine to the Dutch oven. Cook down, deglazing the bottom of the pan. Season the vegetables with the remaining Creole seasoning, garlic powder, and Trinity seasoning.
- Stir in the tomato paste, tomato sauce, thyme, and bay leaves. Cook until the mixture reaches a deep brownish-red color.
- Add the beef stock and the browned roast back to the pot. Cover and let cook on low for 3-4 hours, until the meat is tender.
- Serve the Cajun daube over noodles or rice. Enjoy!
