Beef Daube Glace Recipes

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

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.

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 GLACEE

Steps:

• Place the oxtail, stew beef, short ribs, and bacon in a large, nonreactive container. Pour the red wine over the meat, cover, and refrigerate overnight.
• Drain the meat, and transfer to a 24-quart stockpot. Discard wine.
• Quarter 2 carrots. Heat olive oil in a large skillet set over medium-low heat. Add quartered carrots, celery, and shallots; cook until shallots are translucent, about 10 minutes. Transfer cooked vegetables to stockpot.
• Cut off the dark- and light-green parts of the leeks, and reserve the white parts. Wash the leek greens well under cold running water, and cut in half. Add greens to the stockpot. Add juniper berries, garlic, bay leaves, thyme, peppercorns, and 1/3 bunch parsley. Add 4 quarts water, covering ingredients. Bring to a boil.
• Reduce heat to medium. Simmer, skimming any scum that rises to the surface, until all meats are very tender, about 2 hours. Remove and discard leek greens. Pass the stock through a sieve set over a medium stockpot. Reserve all meat, and discard all vegetables. You should have about 3 quarts stock. Remove 2 cups of stock, and set aside for use in step seven. Remove 1 cup more, and chill for use in step 9.
• Place remaining stock over medium-high heat, and cook until stock has reduced to 2 quarts, about 7 minutes. Set aside 1 hour. Remove and discard all the fat that accumulates at the top. Season with salt.
• Slice remaining 2 carrots into 3/4-inch-thick rounds, and set aside. Carefully trim the roots from the reserved white parts of leeks, removing tough outer layers but not severing bottoms. Slice leeks in half lengthwise; they should hold together at the bottoms. Place cut leeks in cold water, and let stand 5 minutes to rid leeks of sand. Lift leeks from water, and transfer to a small saucepan. Add the reserved 2 cups of stock. Set saucepan over medium-high heat; bring stock to a boil. Reduce heat to low. Simmer leeks 10 minutes. Add sliced carrots, and cook until vegetables are very tender, about 15 minutes more. Remove leeks and carrots from stock, and set aside in a large bowl. Strain the stock from the saucepan back into the reserved stock in the stockpot.
• Remove all of the fat from the cooked meats. Remove meat from the short ribs. Using your fingers, shred both short-rib meat and the stew beef. Remove the meat from the oxtails, and cut into 1/4-inch dice. Transfer all meat to the stockpot.
• Bring liquid in stockpot to a boil. Reduce heat to medium low. Pour gelatin into a medium bowl; pour the chilled cup of reserved stock over gelatin. Let stand until gelatin has softened, about 2 minutes. Stir gelatin mixture into the stock, and simmer 2 minutes. Turn off heat. Set a sieve over a large bowl, and strain stock. Set stock aside. Reserve meat in another bowl, and stir in the reserved carrots.
• Place half of the meat-carrot mixture into a 4-by-12-inch terrine mold; press down firmly. Arrange the reserved leeks down the center of the mold, end to end. Place remaining meat-carrot mixture over leeks, and press down firmly. Pour 1 1/2 cups of stock over terrine, completely covering meat by 1/3 inch. Transfer daube to the refrigerator, and chill 24 hours.
• To make the jellied aspic garnish, transfer any remaining stock to a flat, shallow container. Refrigerate until set, about 24 hours.
• Bring a large stockpot of salted water to a boil; prepare an ice bath. Add haricots verts to boiling water; blanch until crunchy and bright green, about 2 1/2 minutes. Drain in a colander; immediately transfer beans to ice bath, and chill. Drain the beans.
• When ready to serve the daube glacee, roughly chop the remaining bunch parsley. Run a sharp knife around the edges of the terrine mold, and invert daube over a serving dish. Drag the tines of a fork through the jellied aspic, crumbling it. Slice the daube, and serve individual portions with haricots verts. Garnish with the chopped parsley, snipped chives, and crumbled aspic.

BEEF DAUBE

Steps:

• Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
• Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
• Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
• Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.

PROVENçAL WHITE WINE BEEF DAUBE

Steps:

• In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
• Place a rack in the center of the oven and heat to 325 degrees.
• In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
• Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
• Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
• When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
• Serve over hot pasta, garnished with parsley and orange zest, if desired.