Beef Daube With Fettuccine
Serves 4 to 6 . Recipe by chef John Folse, of Restaurant R’evolution, is from “New Orleans Classic Creole Recipes” by Kit Wohl (Pelican Publishing 2014). Modern recipes often call for browning the beef in olive oil as opposed to larding with pork fat. It is most often made with a tough, inexpensive cut of meat, rendered fork-tender through slow braising. Combining French braising technique with an Italian red gravy, Beef Daube embodies the turn-of-the-20th-century marriage between the Sicilian immigrants who poured into New Orleans beginning in 1880 and the settled Italian immigrants who had already established a foothold, dating back to the French era.
1/4 lb. salt pork fat
1 (5-lb.) beef shoulder roast
1/4 cup salt
1/4 cup freshly ground black pepper
1/2 cup minced garlic
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
1 lb. fresh or dried fettuccine pasta
1. Cut the salt pork fat into 1/4-inch-wide strips about 2-inches long. Using a sharp knife, cut 6 to 8 slits into the shoulder roast. Stuff the slits with the salt pork fat, half the salt, half the pepper, and half the garlic, and season the roast on all sides with the remaining salt and pepper.
2. In a cast-iron Dutch oven melt the bacon drippings or oil over medium-high heat and brown the roast on all sides. When the roast is evenly browned, add the onion, celery, bell peppers, and remaining garlic and sauté for 3 to 5 minutes, or until the vegetables are wilted. Stir in the tomato sauce, carrots and red wine. Pour in the beef stock, bring to a rolling boil, and reduce the heat to a simmer.
3. Cook the beef, covered, for 21/2 hours, or until it is tender, and season to taste.
4. Fifteen minutes before serving cook the fettuccine according to package instructions.
5. Toss the warm fettuccine in the sauce and serve with the beef.