Daube Glace

Name: Daube Glace
Total time: 4 h
Yield: 10 to 12 servings or 40 to 48 hors d'oeuvres
Cuisine: southern
Ingredients: 4 pounds boneless beef chuck roast; Salt and pepper; 3 tablespoons bacon grease or olive oil; 4 cups dark veal stock; 1/2 cup dry red wine; 1/2 cup brandy; 3 onions, peeled and sliced; 3 carrots, peeled and sliced; 1 cup chopped celery; 8 cloves garlic, peeled; 8 sprigs parsley; 5 bay leaves; 12 cloves, crushed; 2 teaspoons whole white peppercorns; 1 teaspoon dried thyme; 1 teaspoon whole allspice; 1/2 teaspoon cayenne; 4 envelopes (4 tablespoons) unflavored gelatin; 1 cup water; 2 tablespoons salt; 5 tablespoons lemon juice; 3 tablespoons Worcestershire sauce; 1/2 teaspoon Tabasco sauce

Recipe from the Junior League of New Orleans

Adapted by Julia Reed

Total Time: 4 hours, plus refrigeration
Rating: 4(6)
Comments: Read comments

Featured in: Recipes for Living; Miss Congealiality

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Ingredients

Yield:10 to 12 servings or 40 to 48 hors d'oeuvres

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

Ingredient Substitution Guide

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.