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
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ali dada
[email protected]This dish is a bit pricey to make, but it's definitely worth it for a special occasion.
neuko-chan_
[email protected]I love this recipe because it's so versatile. I can serve it with mashed potatoes, rice, or noodles.
Brisa Chavez
[email protected]This was my first time making daube glace and it turned out great! I was surprised at how easy it was to make.
Phemelo Moloi
[email protected]I would highly recommend this recipe to anyone who loves beef and French cuisine.
Sabbir Tushar
[email protected]I'm not a very experienced cook, but I was able to make this dish with relative ease. The instructions were clear and easy to follow.
Atish Bagolah
[email protected]This dish is definitely worth the effort. It's a bit time-consuming to make, but the results are well worth it.
Kimberly Gomez
[email protected]I've tried many daube glace recipes, but this one is by far the best. The beef is always tender and the sauce is rich and flavorful.
Tere Hernandez
[email protected]This is a classic French dish that is sure to impress your guests.
Travis Arshyraf
[email protected]I'm not a huge fan of beef, but this dish was amazing! The meat was so tender and the sauce was flavorful without being too heavy.
ALABI Ayodeji ifeoluwa
[email protected]This recipe is a keeper! The daube glace was delicious and the beef was fall-apart tender.
Muhammad Umer Farooq
[email protected]I've made this dish several times and it's always a crowd-pleaser. The beef is so tender and the sauce is rich and flavorful.
Arbria
[email protected]This was my first time making daube glace and it turned out great! The instructions were easy to follow and the results were impressive.
Mahar nabeel
[email protected]I made this dish for my family and they loved it! The beef was so tender and the sauce was delicious. I will definitely be making this again.
Allan Mushimbei
[email protected]The daube glace turned out amazing! I followed the recipe exactly and it was perfect.
Myron Dunbar
[email protected]This Daube Glace was a hit at my dinner party! The meat was fall-apart tender and the sauce was rich and flavorful. I will definitely be making this dish again.