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Recipe
Daube Glace

Daube Glace

Daube Glace is a timeless Creole classic usually served for special occasions. Served with a spicy mustard vinaigrette, toast points and microgreens.

  • Yield: Makes about 7 cups

Ingredients

  • One 3-pound chuck roast
  • 2 ¾ teaspoons kosher salt
  • 1 ½ teaspoons ground black pepper
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 large yellow onions, one cut into large dice and one finely chopped
  • 2 ribs celery, one cut into large dice and one finely chopped
  • 2 medium carrots, one cut into large dice and one finely chopped
  • 6 cloves garlic, 2 smashed and 4 minced
  • 1 teaspoon crushed red pepper
  • ½ teaspoon cayenne
  • 3 thyme sprigs plus 2 teaspoons fresh thyme leaves
  • 2 sprigs rosemary, one whole and one finely chopped
  • ¼ cup tomato paste
  • 3 cups dry red wine
  • 1 quart beef stock
  • ½ cup chopped green onions
  • 3 envelopes powdered gelatin, sprinkled over ½ cup cold water
  • 2 tablespoons finely chopped parsley
  • Crusty French bread, Creole mustard, horseradish, and sliced green onions, for serving

Directions

  • Preheat the oven to 325 degrees F.

    Heat a large Dutch oven over medium high heat. Season the roast on both sides with 2 teaspoons of the kosher salt and 1 ½ teaspoons of the black pepper. Add 2 tablespoons of the oil and 1 tablespoon of the butter to the hot pan and sear the roast until nicely browned on both sides, 6 to 8 minutes. Remove the roast from the pan and add the diced onions, diced celery and diced carrots. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, 4 to 6 minutes. Add the smashed garlic cloves, ½ teaspoon of the crushed pepper, the cayenne, thyme sprigs, rosemary sprig, and tomato paste and cook, stirring, until fragrant and tomato paste is lightly browned. Deglaze the pan with 1 cup of the wine and cook until reduced by two-thirds. Add the beef stock and bring to a boil. Return the roast to the pan and when the liquid returns to a simmer, cover the pan and place it in the oven until the meat is fork-tender, 3 to 3 ½ hours.

  • While the roast is cooking, heat the remaining tablespoon of oil and butter in a medium skillet and add the finely chopped onion, celery and carrot. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add the minced garlic, the remaining ½ teaspoon crushed red pepper, thyme leaves and chopped rosemary and cook until fragrant. Deglaze the pan with the remaining 2 cups of red wine and cook, stirring as needed, until the wine has nearly completely evaporated. Stir in the green onions and parsley, remove from the heat and transfer the vegetable mixture into a large heatproof bowl to cool.

  • When the roast is tender, remove the Dutch oven from the oven and allow the roast to cool in the braising liquid for about 15 minutes, then remove the roast from the liquid and set it aside until cool enough to handle. Strain the braising liquid through a fine mesh sieve and discard the solids. Add the braising liquid to the bowl with the cooled vegetable mixture and season with the remaining ¾ teaspoon kosher salt, or more to taste. The liquid should be highly seasoned.

    Place the gelatin-water mixture into a very small saucepan and heat over low heat until it is dissolved. Stir the gelatin mixture into the warm vegetable-braising liquid mixture.

    The meat should now be cool enough to handle:  remove any excess fat or gristle and discard. Tear (or roughly chop) the meat into shreds or small pieces and gently stir it into the bowl. Line one 2 quart terrine or several smaller terrines with plastic wrap and spoon the meat-broth mixture into the molds. Refrigerate until thoroughly chilled, at least 4 hours and up to overnight. (Daube may be made up to 1 week ahead at this point.)

    When ready to serve, remove the terrine(s) from the refrigerator. Pull up on the plastic to remove the molded Daube from the terrines. Slice the Daube into ½-inch slices and serve with crusty bread, mustard, and horseradish. (Alternatively, the terrine may be cut into smaller pieces and served on toast points for hors d’oeuvres.)