Daube Glace
Published November 4, 2000
- Total Time
- 4 hours, plus refrigeration
- Rating
- Comments
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Ingredients
4 pounds boneless beef chuck roast
Salt and pepper
3 tablespoons bacon grease or olive oil
4 cups dark veal stock
½ cup dry red wine
½ 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
½ teaspoon cayenne
4 envelopes (4 tablespoons) unflavored gelatin
1 cup water
2 tablespoons salt
5 tablespoons lemon juice
3 tablespoons Worcestershire sauce
½ teaspoon Tabasco sauce
Nutritional analysis per serving (10 to 12 servings)
9 grams carbs; 106 milligrams cholesterol; 454 calories; 14 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 29 grams fat; 2 grams trans fat; 2 grams fiber; 805 milligrams sodium; 33 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 1 ½-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