📝 About This Recipe
A crown jewel of New Orleans Creole cuisine, Daube Glacé is a luxurious, cold beef daube encased in a savory, silky natural aspic. Historically served at festive holiday breakfasts or as a sophisticated appetizer, this dish transforms humble beef shank and knuckle into a shimmering masterpiece of garlic, herbs, and wine. It is a true labor of love that rewards the patient cook with deep, concentrated flavors and a meltingly tender texture that defines French Quarter elegance.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 3-inch chunks)
- 1 pound Beef Knuckle or Calf’s Foot (split; essential for natural gelatin)
- 2 large Yellow Onion (quartered)
- 3 Carrots (peeled and cut into thick rounds)
- 3 Celery Stalks (including leaves, chopped)
- 6-8 Garlic Cloves (smashed)
The Braising Liquid
- 2 cups Dry Red Wine (such as Cabernet or Merlot)
- 6 cups Beef Stock (unsalted or low-sodium)
- 2 tablespoons Sherry Vinegar
- 1 envelope Unflavored Gelatin (optional, for extra insurance on the set)
Herbs and Spices
- 3 Bay Leaves
- 4 sprigs Fresh Thyme
- 4 Whole Cloves
- 4 Allspice Berries
- 1/4 teaspoon Cayenne Pepper
- to taste Kosher Salt and Black Pepper
- 1/2 cup Fresh Parsley (finely chopped for the final mold)
👨🍳 Instructions
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1
Generously season the beef chuck chunks with salt and black pepper. In a large heavy-bottomed Dutch oven, sear the beef in small batches over medium-high heat until deeply browned on all sides. Remove the meat and set aside.
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2
In the same pot, add the onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and pick up the brown bits (fond) from the bottom of the pot.
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3
Stir in the smashed garlic, bay leaves, thyme, cloves, and allspice. Cook for another 2 minutes until fragrant.
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4
Deglaze the pot with the red wine, scraping the bottom with a wooden spoon. Let the wine reduce by half.
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5
Return the seared beef to the pot and add the beef knuckle or calf's foot. Pour in the beef stock until the meat is completely submerged. Add the cayenne pepper.
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6
Bring to a gentle boil, then immediately reduce to a very low simmer. Cover tightly and cook for 4 to 5 hours, or until the beef is falling-apart tender and the liquid has reduced significantly.
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7
Carefully remove the meat chunks and set them on a cutting board. Discard the beef knuckle/foot and the herb stems. Strain the remaining liquid through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 3-4 cups of rich liquid.
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8
While the liquid is still warm, taste it. It should be highly seasoned, as flavors dull when served cold. Stir in the sherry vinegar. If you are worried about the set, bloom the gelatin in 1/4 cup cold water and whisk it into the warm broth.
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9
Shred the beef into bite-sized pieces using two forks, removing any excess fat or gristle.
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10
In a decorative mold or a glass loaf pan, scatter half of the chopped parsley. Layer in the shredded beef. Pour the strained liquid over the beef until it is just covered.
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11
Allow the mold to cool to room temperature on the counter, then cover with plastic wrap and refrigerate for at least 12 hours, preferably 24, until firmly set into a jelly.
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12
To serve, briefly dip the bottom of the mold in warm water to loosen the edges. Invert onto a chilled platter. Slice into thick rounds or squares.
💡 Chef's Tips
Use a calf's foot or beef knuckle if possible; the natural collagen creates a superior, melt-on-the-tongue texture compared to boxed gelatin. Over-season the broth slightly before chilling, as cold temperatures mute the perception of salt and spice. Skim the fat off the top of the liquid carefully before pouring it into the mold to ensure a crystal-clear aspic. If you don't have a decorative mold, a simple glass loaf pan works beautifully for elegant rectangular slices. Do not rush the simmer; a low, slow heat ensures the meat is tender without becoming stringy.
🍽️ Serving Suggestions
Serve with crusty French bread or toasted brioche points for a classic texture contrast. Accompany with a sharp Creole mustard or a horseradish cream sauce to cut through the richness. A side of pickled okra or cornichons provides a bright, acidic snap that pairs perfectly with the savory beef. Traditionally served at a 'Grand Dejeuner' (big breakfast) alongside a chilled glass of dry Sherry or a crisp Champagne. Pair with a light green salad tossed in a simple lemon vinaigrette.