Daube Glace is the most classical of the Creole hors d’oeuvres.
Usually made with leftover daube, further cooked with additional
seasonings, this dish is also found in most retail markets around
the City of New Orleans.
- 1 (3-pound) cooked daube
- 2 quarts beef stock
- reserved sauce for pre-cooked daube
- 1/2 cup onions, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup garlic, diced
- 1/2 cup carrots, finely diced
- 1/2 cup parsley, finely minced
- salt and cayenne pepper to taste
- 3 envelopes gelatin, dissolved
Cut cooked daube into one inch cubes. In a cast iron dutch oven,
bring beef stock and sauce from cooked daube to a light boil. Add
cooked meat, onions, celery, bell pepper and garlic. Reduce heat
to simmer and allow to cook until meat begins to string apart. Strain
all ingredients from liquid through a fine sieve and set aside.
Return liquid to heat and reduce to one and a half quarts. Add carrots
and parsley. Season to taste using salt and cayenne pepper. Using
a wire whisk, blend dissolved gelatin into sauce. Remove from heat
an allow to cool slightly. Break the meat into small pieces and
place equal amounts in two terrine molds. Include all cooked vegetables
from the original sauce. Ladle stock over the meat, cover with clear
wrap and allow to gel in the refrigerator. Daube glace is best when
allowed to sit for 24 hours for flavors to develop. The Daube Glace
should be sliced and served with garlic croutons.