DAUBE GLACE

Daube Glace image

Provided by Julia Reed

Time 4h

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

Number Of Ingredients 23

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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
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

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