Creole Daube Glacé Recipes

BEEF DAUBE GLACE

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.

DAUBE GLACE

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.

CREOLE DAUBE

Steps:

• With sharp knife or ice pick, punch holes in the roast, about 2 inches apart, and stuff with slivers of garlic.
• Rub roast generously with salt, pepper, and Creole seasoning.
• Heat oil in a heavy pot or Dutch oven, and brown roast well on all sides over medium-high heat.
• When browned, take roast out of pot and set aside.
• In the same oil, saute onion, bell pepper, and celery over medium heat until soft, about 10 minutes, stirring occasionally.
• Add minced garlic and cook 5 more minutes.
• Add tomato paste and cook, stirring frequently, almost until it begins to brown, about 10 minutes.
• Add tomato sauce and cook over medium heat, stirring occasionally, for about 5 minutes.
• Add wine, beef broth, Italian seasoning, cayenne, salt if needed, and sugar, and stir well.
• Return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours until roast is very tender.
• Stir well every hour and turn roast over half way through cooking.
• Slice roast thickly and return to sauce.
• Sprinkle with parsley and serve with spaghetti (or pasta of your choice).

CREOLE DAUBE GLACé

Steps:

• Slice olives and arrange in bottom of a 6-cup mold.
• Carefully sprinkle beef over olives.
• In large bowl, mix gelatin and 1/2 cup of the beef broth.
• Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
• Add remaining ingredients; mix well.
• Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
• Chill until firm; unmold to serve.

CREOLE DAUBE

Steps:

• Season the roast with the Creole seasoning.
• Make slits in the roast and insert the garlic.
• In a 5 qt Dutch oven heat the ¼ cup of the oil.
• Over medium heat brown the roast on all sides.
• Reduce the heat to low and continue to cook, covered, while preparing the roux.
• *If roast sticks, add ¼ cup water.
• In a separate heavy pot heat the remaining oil.
• Add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*Take care not to burn the roux. Stir constantly!
• Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
• Stir in the tomato sauce and cook for 10 minutes.
• Add the wine and 1 cup water slowly to the roux.
• Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
• Pour the sauce over the roast.
• Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
• Add more water if needed.
• Season again and serve.