Beef Daube is a classic dish in
South Louisiana that is the perfect example of how New Orleans cooks have a
habit of combining French and Italian cooking together to create an absolute
dream. When I started brainstorming to create a recipe using Don Pepino Pizza
Sauce in an unexpected way this was at the top of my list!
This fall apart, slow cooked,
braised beef in a rich tomato gravy served on top of creamy polenta is bound to
be your new favorite fall dinner!
Italian Braised Beef with Creamy
Polenta
2 ½ pounds beef chuck shoulder
roast, cut into 2-3 inch cubes
1 ½ Tablespoons cajun seasoning
2 Tablespoons vegetable oil
1 (14.5 oz) can Don Pepino Pizza
Sauce
1 large sprig rosemary
1 cup beef broth
½ cup water
2 cups chicken broth
2 cups milk
1 cup stone ground yellow cornmeal
1 tsp salt
2 Tablespoons butter
2 Tablespoons minced fresh parsley
1 french baguette
Pre-heat oven to 350°.
Sprinkle the beef cubes evenly
with cajun seasoning. Heat the vegetable oil over medium high heat in a dutch
oven and, working in batches, sear the meat until well browned on all sides.
Once the meat is seared, place it
all back in the dutch oven along with the Don Pepino Pizza Sauce, rosemary, beef
broth and water. Stir, cover and place in the oven for 1 ½ hours.
Remove the pot from the oven, give
the mixture a stir and scrape the sides of the pot. If needed, add a little water
to be sure the meat is covered in sauce. Cover and place back in the oven for
another hour or until the meat is fall apart tender.
In a large sauce pot bring the chicken
broth and milk up to a boil. Whisk in the cornmeal and salt and continue to
whisk, until the mixture is smooth and thickened, about 10 minutes. Stir in the
butter and whisk until melted.
To serve, ladle the polenta into
bowls and spoon the stewed beef on top. Sprinkle with parsley and serve with
baguette pieces.
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