Daube Glacé, 1957

8 hours ago

3 min read

In times gone by, my dear mother-in-law, like so many other New Orleans ladies of her era, would lovingly chef up a gala plate of Daube Glacé for holiday and cocktail parties. A beloved appetizer dish with French roots requiring time and dedication, it never failed to awe and delight. The recipe/s below are from The New Orleans Cookbook, 1957.

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For references to (page 5), see all guidance reproduced below the provided text of the recipe. For the (page 40) reference, simply boil carrots till tender.

Daube

The famous Creole pot roast.

Set out a Dutch oven or a heavy sauce pot having a tight-fitting cover.

Clean (page 5) and set aside:

5 medium-size (about 1 lb.) onions

Finely chop 1 onion and mix thoroughly with:

1 clove garlic (page 5), finely minced or crushed in garlic press

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon thyme

¼ teaspoon cayenne pepper

Set seasoning mixture aside.

Wipe with a clean, damp cloth:

3- to 4-lb. pot roast of beef (chuck, blade, round, or rump)

Cut slits several inches apart all over surface of meat.

Cut crosswise into thin strips:

3 slices salt pork or bacon

Insert strips and seasoning mixture in slits. Set meat aside.

Heat in the Dutch oven over low heat:

¼ cup butter or margarine

Slice 2 of the onions and add to heated fat; cook until lightly browned. Put meat into Dutch oven and place onion slices on top of meat. Cover and slowly brown meat.

Meanwhile, wash, pare or scrape and cut into small pieces:

3 carrots

1 turnip

Finely chop the remaining onions. When browning second side of meat add vegetables to Dutch oven with:

2 tablespoons finely chopped parsley

1 bay leaf, crushed

Turn vegetables several times while meat is browning.

When meat is well browned, add:

½ cup sherry or Madeira wine

Cover tightly and cook slowly over low heat about 3 hrs., or until tender. If necessary add more wine or water during cooking period. Liquid surrounding meat should at all times be simmering, not boiling.

When meat is tender, remove from liquid. Liquid may be strained and used for gravy.

Serve Daube cutting meat into thin slices across grain of meat. 6 to 8 servings

Daube Glacé

The jellied meats, a Creole favorite, are highly seasoned. This modern version uses gelatin instead of simmering veal shanks, pigs’ or calves’ feet with the meat as the Creoles do.

A 10x5x3-in. loaf pan will be needed.

Prepare

Daube (on this page; add 1 teaspoon crushed red pepper with parsley and bay leaf).

Cook Daube 3½ to 4 hrs., or until meat is very tender. (The meat should be easily removed from bone, if there is one.) Remove meat from Dutch oven. Cut away excess fat, remove and discard bone (if there is one) and set meat aside to cool.

Strain liquid through a fine sieve or cheesecloth (several thicknesses). Reserve liquid. Remove fat that rises to surface. Refrigerate fat and use in other food preparation.

Wash and pare or scrape:

3 small carrots

Cut into slices with a fancy cutter. Cook (page 40) 15 to 20 min., or until just tender.

Meanwhile, put cooled meat through medium blade of food chopper. Set ground meat aside.

Lightly oil the loaf pan with salad or cooking oil (not olive oil). Set it aside to drain.

Drain cooked carrots and set aside to cool.

Meanwhile, put into a small bowl:

½ cup cold water

Sprinkle evenly over cold water:

2 tablespoons (2 env.) unflavored gelatin

Let stand about 5 min. to soften.

Add to reserved liquid, enough to make 3 cups liquid:

Quick Meat Broth (page 5)

Mix in:

¼ teaspoon cayenne pepper¼ teaspoon pepper

Heat mixture until very hot. Remove from heat; immediately add softened gelatin, stirring until gelatin is completely dissolved.

Stir in:

½ cup sherry or Madeira wine

Pour a small amount of gelatin mixture (enough to make a thin layer) into bottom of prepared loaf pan. Chill in refrigerator until slightly set. Chill remaining gelatin mixture in refrigerator or in a pan of ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally.

When gelatin in loaf pan is slightly set, remove from refrigerator. Arrange carrot slices in slightly set gelatin.

Blend the ground meat into thickened gelatin. Turn thickened meat-gelatin mixture onto gelatin-carrot layer. (Both layers should be of almost same consistency to avoid separation of layers when unmolded.) Put into refrigerator and chill until firm.

Unmold (page 5). Garnish with:

Parsley sprigs

Chili peppers

Cut into thin slices. 8 to 10 servings