Daube Glace Recipes

BEEF DAUBE GLACE

Steps:

• Rub beef all over with Creole seasoning. Place a heavy braising pan or wide casserole over medium heat and melt butter. Add beef and brown well on all sides. Add onions, carrots, garlic, bay leaves and pepper flakes. Sauté until vegetables are slightly softened, about 5 minutes.
• Add hot sauce, Worcestershire sauce, stock and tomatoes with their juices. Cover and cook, turning occasionally, until beef is very tender and almost falling apart, about 3 hours.
• Remove meat from pan and cut across grain into slices about 1/2-inch wide. Break into small pieces, shredding and crumbling meat slightly. Set aside in a large bowl. Remove bay leaves from pan and discard. Add about 1/2 cup vegetables to bowl of meat. Strain remaining broth into a clean saucepan, and boil until reduced to 3 cups. Adjust salt to taste, add gelatin mixture, and pour into bowl of meat.
• Pour meat mixture into one 10-cup terrine, pâté pan or loaf pan, or 2 or 3 smaller pans. Cover and refrigerate until well chilled and firm, at least 12 hours. Serve as an appetizer with a sliced baguette, or sprinkle with vinegar and eat like a pâté with cornichons, or season with salt and pepper and use as a sandwich filling.

DAUBE GLACE

Steps:

• 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.
• 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.
• Remove meat to a bowl; let stand till cool.
• Trim fat from meat and cut meat into 1/2-inch dice. Oil two 1 1/2-quart loaf pans and spread half of meat in each pan.
• Pour stock through a cheesecloth-lined strainer over a large bowl. Skim fat from stock.
• 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.
• 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.

CREOLE DAUBE GLACé

Steps:

• Slice olives and arrange in bottom of a 6-cup mold.
• Carefully sprinkle beef over olives.
• In large bowl, mix gelatin and 1/2 cup of the beef broth.
• Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
• Add remaining ingredients; mix well.
• Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
• Chill until firm; unmold to serve.

MOCK DAUBE GLACE APPETIZER (DAUBE GLACé)

Steps:

• In a large pot, over medium heat, bring consommé to a boil.
• Soften gelatin in a little of the wine; then add the gelatin with the liquid to the consommé.
• Add the lemon juice, hot sauce, Worcestershire sauce, shallot, garlic, and thyme; simmer, covered for 30 minutes.
• Pour half of the mixture into a ring mold and refrigerate, covered, until set (3 hours).
• Soften liverwurst with a little of the wine and some of the remaining consommé mixture, mixing until well blended (a food processor works well for this); then spread the sausage over the jellied consommé layer.
• Refrigerate until set (2 hours); then pour the remaining consommé mixture over the liverwurst layer.
• Refrigerate until final layer is set (5 hours).
• Unmold and serve with crackers.

DAUBE GLACEE

Steps:

• Place the oxtail, stew beef, short ribs, and bacon in a large, nonreactive container. Pour the red wine over the meat, cover, and refrigerate overnight.
• Drain the meat, and transfer to a 24-quart stockpot. Discard wine.
• Quarter 2 carrots. Heat olive oil in a large skillet set over medium-low heat. Add quartered carrots, celery, and shallots; cook until shallots are translucent, about 10 minutes. Transfer cooked vegetables to stockpot.
• Cut off the dark- and light-green parts of the leeks, and reserve the white parts. Wash the leek greens well under cold running water, and cut in half. Add greens to the stockpot. Add juniper berries, garlic, bay leaves, thyme, peppercorns, and 1/3 bunch parsley. Add 4 quarts water, covering ingredients. Bring to a boil.
• Reduce heat to medium. Simmer, skimming any scum that rises to the surface, until all meats are very tender, about 2 hours. Remove and discard leek greens. Pass the stock through a sieve set over a medium stockpot. Reserve all meat, and discard all vegetables. You should have about 3 quarts stock. Remove 2 cups of stock, and set aside for use in step seven. Remove 1 cup more, and chill for use in step 9.
• Place remaining stock over medium-high heat, and cook until stock has reduced to 2 quarts, about 7 minutes. Set aside 1 hour. Remove and discard all the fat that accumulates at the top. Season with salt.
• Slice remaining 2 carrots into 3/4-inch-thick rounds, and set aside. Carefully trim the roots from the reserved white parts of leeks, removing tough outer layers but not severing bottoms. Slice leeks in half lengthwise; they should hold together at the bottoms. Place cut leeks in cold water, and let stand 5 minutes to rid leeks of sand. Lift leeks from water, and transfer to a small saucepan. Add the reserved 2 cups of stock. Set saucepan over medium-high heat; bring stock to a boil. Reduce heat to low. Simmer leeks 10 minutes. Add sliced carrots, and cook until vegetables are very tender, about 15 minutes more. Remove leeks and carrots from stock, and set aside in a large bowl. Strain the stock from the saucepan back into the reserved stock in the stockpot.
• Remove all of the fat from the cooked meats. Remove meat from the short ribs. Using your fingers, shred both short-rib meat and the stew beef. Remove the meat from the oxtails, and cut into 1/4-inch dice. Transfer all meat to the stockpot.
• Bring liquid in stockpot to a boil. Reduce heat to medium low. Pour gelatin into a medium bowl; pour the chilled cup of reserved stock over gelatin. Let stand until gelatin has softened, about 2 minutes. Stir gelatin mixture into the stock, and simmer 2 minutes. Turn off heat. Set a sieve over a large bowl, and strain stock. Set stock aside. Reserve meat in another bowl, and stir in the reserved carrots.
• Place half of the meat-carrot mixture into a 4-by-12-inch terrine mold; press down firmly. Arrange the reserved leeks down the center of the mold, end to end. Place remaining meat-carrot mixture over leeks, and press down firmly. Pour 1 1/2 cups of stock over terrine, completely covering meat by 1/3 inch. Transfer daube to the refrigerator, and chill 24 hours.
• To make the jellied aspic garnish, transfer any remaining stock to a flat, shallow container. Refrigerate until set, about 24 hours.
• Bring a large stockpot of salted water to a boil; prepare an ice bath. Add haricots verts to boiling water; blanch until crunchy and bright green, about 2 1/2 minutes. Drain in a colander; immediately transfer beans to ice bath, and chill. Drain the beans.
• When ready to serve the daube glacee, roughly chop the remaining bunch parsley. Run a sharp knife around the edges of the terrine mold, and invert daube over a serving dish. Drag the tines of a fork through the jellied aspic, crumbling it. Slice the daube, and serve individual portions with haricots verts. Garnish with the chopped parsley, snipped chives, and crumbled aspic.