Best 3 Daube Glacee Recipes

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**Daube Glacée: A Provençal Beef Stew to Savor**

In the heart of Provence, a region known for its sun-drenched landscapes and aromatic herbs, lies a culinary gem that embodies the essence of hearty French cuisine: Daube Glacée. This classic beef stew, a cherished dish passed down through generations, offers a rich tapestry of flavors that dance on the palate. Slow-cooked to perfection, tender pieces of beef are braised in a luscious sauce infused with red wine, aromatic vegetables, and a mélange of herbs de Provence. As the daube simmers gently, the flavors meld and deepen, creating a symphony of taste that is both comforting and sophisticated. Accompanied by a variety of delectable recipes, including a flavorful daube sauce, a medley of glazed vegetables, and a velvety daube mousse, this daube glacée promises an unforgettable culinary journey that will transport you to the sun-kissed vineyards of Provence.

Let's cook with our recipes!

DAUBE GLACE



Daube Glace image

Provided by Julia Reed

Categories     appetizer

Time 4h

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

Number Of Ingredients 23

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

DAUBE GLACEE



Daube Glacee image

Daube glacee is a New Orleans classic made from slowly braised beef, red wine, vegetables, spices, and gelatin; serve it with cornichons and Garlic Mayonnaise.

Provided by Martha Stewart

Yield Makes one 4-by-12-inch terrine

Number Of Ingredients 20

1 three-pound oxtail, cut into 4 pieces
2 pounds stew beef, cut into two-inch cubes
1 1/2 pounds short ribs
1 pound smoked extra-lean apple bacon, trimmed of fat and cut into 1/2-by-2 1/2-inch julienne
2 bottles dry red wine
4 medium carrots, peeled
1 tablespoon olive oil
3 stalks celery, strings removed and cut into chunks
2 large shallots, coarsely chopped
2 large leeks
10 whole dried juniper berries, cracked
4 heads garlic
3 bay leaves
10 sprigs fresh thyme
12 whole black peppercorns
1 1/3 bunches fresh flat-leaf parsley
Salt
4 packages unflavored gelatin
1 pound haricots verts
1/2 cup snipped chives

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.

BEEF DAUBE GLACE



Beef Daube Glace image

Provided by Kim Severson

Categories     dinner, main course

Time 15h30m

Yield 20 to 30 appetizer servings

Number Of Ingredients 14

3 pounds beef brisket
1 tablespoon Creole seasoning, or other seasonings of your choice
6 tablespoons butter
2 medium onions, diced
2 carrots, peeled and diced
6 cloves garlic, crushed and chopped
4 bay leaves
1/2 teaspoon hot red pepper flakes
1 tablespoon Louisiana hot sauce
1/3 cup Worcestershire sauce
6 cups veal or beef stock
1 cup canned plum tomatoes with juice
Salt
2 tablespoons unflavored gelatin, dissolved in 1/2 cup water

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

Tips:

  • Sear the beef cubes in batches to prevent overcrowding and ensure even browning.
  • Use a heavy pot or Dutch oven with a tight-fitting lid to retain moisture and promote tender, flavorful beef.
  • Sauté the vegetables until softened and caramelized to add depth of flavor to the sauce.
  • Use a flavorful red wine for braising, such as a full-bodied Burgundy or Cabernet Sauvignon.
  • Add herbs and spices to the braising liquid for extra flavor.
  • Bring the liquid to a boil, then reduce heat to low and simmer for at least 2 hours, or until the beef is fall-apart tender.
  • Strain the braising liquid and reduce it over high heat until thickened and syrupy.
  • Serve the daube with mashed potatoes, egg noodles, or rice.

Conclusion:

Daube glacée is a rich, flavorful beef stew that is perfect for a special occasion meal. With its tender beef, savory sauce, and aromatic vegetables, this dish is sure to impress your guests. By following these tips, you can easily make a delicious daube glacée at home.

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