BEEF DAUBE GLACE
Provided by Kim Severson
Categories dinner, main course
Time 15h30m
Yield 20 to 30 appetizer servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 315 milligrams, Sugar 1 gram, TransFat 0 grams
DAUBE GLACE
Provided by Julia Reed
Categories appetizer
Time 4h
Yield 10 to 12 servings or 40 to 48 hors d'oeuvres
Number Of Ingredients 23
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.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 803 milligrams, Sugar 3 grams, TransFat 2 grams
DAUBE A LA PROVENCALE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 10h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
- Preheat the oven to 325 degrees F.
- Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
- Preheat the oven to 350 degrees F. Grease a gratin dish.
- Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.
BEEF DAUBE PROVENCAL
This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
DEMI-GLACE
This is my technique for veal demi-glace, and there's not much to it. I'm going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don't do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P1DT5h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
- Roast bones in the preheated oven until well-browned, about 75 minutes.
- While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.
- Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.
- Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
- Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.
- Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours.
- Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
- Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
- Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
- Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.
Nutrition Facts : Calories 19.2 calories, Carbohydrate 3.6 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 57.6 mg, Sugar 1.9 g
BEEF DAUBE
Steps:
- Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
- Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
- Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
- Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.
DAUBE PROVENCALE
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive recipe from him.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 18
Steps:
- Prep the lamb: Heat olive oil in a Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear on all sides in a hot pan, in batches if need be, until all of it is deep, dark brown. When browned, remove from the pan with the tongs and set aside.
- Cook the stew: Add the bacon to the still-hot pan and cook until it's crispy and has rendered out its fat. Remove the bacon from the pan and set aside.
- Discard most of the fat and then add the onion, celery, and garlic to the pan. Cook over medium-high heat until the vegetables have caramelized (browned), about 5 minutes. Using the wooden spoon, stir in the tomato paste and cook for about 1 minute. Stir in the flour and cook for an additional minute. Stir in the wine and scrape up all that brown stuff.
- Bring the wine to a boil, reduce by half, then add the stock (and a teaspoon of demi-glace if you have any). Bring back to a boil and reduce immediately to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, occasionally skimming the fat from the surface of the stew.
- After 90 minutes, add the potatoes to the stew and cook until they are tender, about 12 to 15 minutes. Skim the stew a final time, making sure there's no film of fat floating on the surface, then serve in a big old bowl, garnished with the chopped parsley.
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