Daube Glace
- Total Time
- 4 hours, plus refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
- 4pounds boneless beef chuck roast
- Salt and pepper
- 3tablespoons bacon grease or olive oil
- 4cups dark veal stock
- ½cup dry red wine
- ½cup brandy
- 3onions, peeled and sliced
- 3carrots, peeled and sliced
- 1cup chopped celery
- 8cloves garlic, peeled
- 8sprigs parsley
- 5bay leaves
- 12cloves, crushed
- 2teaspoons whole white peppercorns
- 1teaspoon dried thyme
- 1teaspoon whole allspice
- ½teaspoon cayenne
- 4envelopes (4 tablespoons) unflavored gelatin
- 1cup water
- 2tablespoons salt
- 5tablespoons lemon juice
- 3tablespoons Worcestershire sauce
- ½teaspoon Tabasco sauce
Preparation
- Step 1
Dry meat with paper towels. Sprinkle with salt and pepper. In large, heavy-bottom casserole, heat bacon grease till smoking; sear meat on all sides. Remove meat; pour out grease.
- Step 2
Return meat to pan; add veal stock, wine, brandy, vegetables and spices. Cover; heat liquid to simmering over medium-low heat. Reduce heat to very low, cover and simmer for 3 hours, turning meat if it's not submerged.
- Step 3
Remove meat to a bowl; let stand till cool.
- Step 4
Trim fat from meat and cut meat into ½-inch dice. Oil two 1½-quart loaf pans and spread half of meat in each pan.
- Step 5
Pour stock through a cheesecloth-lined strainer over a large bowl. Skim fat from stock.
- Step 6
Place 1 cup water in a small saucepan and sprinkle with gelatin. Set aside for 5 minutes to soften and heat over low heat until dissolved. Stir into stock. Add 2 tablespoons salt, the lemon juice, Worcestershire and Tabasco; stir well and pour over meat. Refrigerate till stock is set.
- Step 7
To serve, remove fat from top of jellied stock and unmold each loaf onto a serving platter. Slice with a sharp knife dipped in hot water. For hors d'oeuvres, cut into small squares. Serve on baguette slices with Creole mustard or homemade mayonnaise.
Private Notes
Cooking Notes
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