Daube Glace Recipe

Name: Daube Glace
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds boneless beef chuck roast; Salt and pepper; 3 tablespoons bacon grease or olive oil; 4 cups dark veal stock; 1/2 cup dry red wine; 1/2 cup brandy; 3 onions, peeled and sliced; 3 carrots, peeled and sliced; 1 cup chopped celery; 8 cloves garlic, peeled; 8 sprigs parsley; 5 bay leaves; 12 cloves, crushed; 2 teaspoons whole white peppercorns; 1 teaspoon dried thyme; 1 teaspoon whole allspice; 1/2 teaspoon cayenne; 4 envelopes (4 tablespoons) unflavored gelatin; 1 cup water; 2 tablespoons salt; 5 tablespoons lemon juice; 3 tablespoons Worcestershire sauce; 1/2 teaspoon Tabasco sauce

Servings: persons

4 pounds boneless beef chuck roast
Salt and pepper
3 tablespoons bacon grease or olive oil
4 cups dark veal stock
1/2 cup dry red wine
1/2 cup brandy
3 onions, peeled and sliced
3 carrots, peeled and sliced
1 cup chopped celery
8 cloves garlic, peeled
8 sprigs parsley
5 bay leaves
12 cloves, crushed
2 teaspoons whole white peppercorns
1 teaspoon dried thyme
1 teaspoon whole allspice
1/2 teaspoon cayenne
4 envelopes (4 tablespoons) unflavored gelatin
1 cup water
2 tablespoons salt
5 tablespoons lemon juice
3 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce

1
Dry meat with paper towels.
2
Sprinkle with salt and pepper.
3
In large, heavy-bottom casserole, heat bacon grease till smoking; sear meat on all sides.
4
Remove meat; pour out grease.
5
Return meat to pan; add veal stock, wine, brandy, vegetables and spices.
6
Cover; heat liquid to simmering over medium-low heat.
7
Reduce heat to very low, cover and simmer for 3 hours, turning meat if it's not submerged.
8
Remove meat to a bowl; let stand till cool.
9
Trim fat from meat and cut meat into 1/2-inch dice.
10
Oil two 1 1/2-quart loaf pans and spread half of meat in each pan.
11
Pour stock through a cheesecloth-lined strainer over a large bowl.
12
Skim fat from stock.
13
Place 1 cup water in a small saucepan and sprinkle with gelatin.
14
Set aside for 5 minutes to soften and heat over low heat until dissolved.
15
Stir into stock.
16
Add 2 tablespoons salt, the lemon juice, Worcestershire and Tabasco; stir well and pour over meat.
17
Refrigerate till stock is set.
18
To serve, remove fat from top of jellied stock and unmold each loaf onto a serving platter.
19
Slice with a sharp knife dipped in hot water.
20
For hors d'oeuvres, cut into small squares.
21
Serve on baguette slices with Creole mustard or homemade mayonnaise.

1347

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 pounds boneless beef chuck roast, Salt and pepper, 3 tablespoons bacon grease or olive oil, 4 cups dark veal stock, and more.

Yes, Daube Glace falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Daube Glace

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions