Daube Glace

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 Information

  • Nutritional analysis per serving (10 servings)

    541 calories; 35 grams fat; 13 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 39 grams protein; 123 milligrams cholesterol; 1789 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings or 40 to 48 hors d'oeuvres

Preparation

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.
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.
3. Remove meat to a bowl; let stand till cool.
4. 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.
5. Pour stock through a cheesecloth-lined strainer over a large bowl. Skim fat from stock.
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.
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.

4 hours, plus refrigeration