Daube Glace

Reveillon Recipe Courtesy of Chef John Folse

RECIPE
Daube Glace
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 New Orleans.

Ingredients:
1 (3 pound) cooked daube
2 quart beef stock
reserved sauce for pre-cooked daube
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 cup finely diced garlic
1/2 cup finely diced red bell pepper
1/2 cup finely diced carrots
1/2 cup finely minced parsley
1/4 cup finely diced garlic
salt & cayenne pepper to taste
3 envelopes gelatin, dissolved

Instructions:
Cut the daube into 1 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 1 1/2 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 and 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 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.

Prep time 2 1/2 hours Makes 2 (4" x 8") Terrine Pans

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