This elegant Daube Glace transforms simple beef broth into a sophisticated cold appetizer or main course. The dish features tender beef that has been slow-cooked until it shreds easily, then combined with a rich, savory broth set with gelatin. Aromatic elements like whole onions, bay leaves, thyme, and ground clove infuse the liquid with deep, warm flavors, while fresh lemon slices add a bright, citrusy contrast. The result is a firm, translucent aspic that holds together beautiful layers of meat, vegetables, and black olives. It is a perfect make-ahead dish for holiday gatherings, potlucks, or special dinners, offering a sophisticated presentation with comforting, home-style flavors. Serve chilled for the best texture and taste.
Lottie’S Daube Glace 2
Description
This elegant Daube Glace transforms simple beef broth into a sophisticated cold appetizer or main course. The dish features tender beef that has been slow-cooked until it shreds easily, then combined with a rich, savory broth set with gelatin. Aromatic elements like whole onions, bay leaves, thyme, and ground clove infuse the liquid with deep, warm flavors, while fresh lemon slices add a bright, citrusy contrast. The result is a firm, translucent aspic that holds together beautiful layers of meat, vegetables, and black olives. It is a perfect make-ahead dish for holiday gatherings, potlucks, or special dinners, offering a sophisticated presentation with comforting, home-style flavors. Serve chilled for the best texture and taste.Ingredients
Directions
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Place the beef, onions, carrots, garlic, bay leaves, thyme, ground clove, salt, and pepper in a large pot. Cover with water or beef bouillon.
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Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours, or until the meat is very tender and easily shreds.
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Remove the meat from the pot and let it cool slightly. Reserve the broth and vegetables.
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Discard any large bones or excess fat from the meat. Shred the meat into thin long slivers using two forks.
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Remove the lemon slices and whole carrots from the broth. Slice the cooked carrots into 1/8 inch circles.
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Strain the remaining broth thoroughly into a bowl to remove all solids. You should have about 4 cups of liquid. If not, add more beef bouillon to reach this amount.
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Stir the dry sherry into the warm broth.
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In a small bowl, soften the gelatin in 2 tablespoons of cold water. Let it sit for 5 minutes.
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Add the softened gelatin to the warm broth mixture. Stir continuously until the gelatin is completely dissolved.
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Lightly grease two loaf pans. Place about 1/4 of the shredded meat into the bottom of each pan.
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Spread a layer of lemon slices, carrot circles, and black olives over the meat.
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Distribute the remaining shredded meat evenly over the vegetable layer in each pan.
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Pour the gelatin-broth mixture equally into each pan, ensuring the meat and vegetables are submerged. The mixture should be about 3/4 inch deep.
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Refrigerate for at least 4 hours, or until completely set.
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To serve, run a knife around the edges of the loaf pans. Invert onto a serving plate and slice into portions.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 219.5kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.8g4%
- Cholesterol 1.0mg1%
- Sodium 2474.4mg104%
- Total Carbohydrate 52.3g18%
- Dietary Fiber 16.1g65%
- Sugars 4.4g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a clearer aspic, skim any fat from the top of the broth before straining and chill the broth, removing solidified fat before adding gelatin.
Ensure the broth is warm but not boiling when adding gelatin to prevent clumping.
This dish must be chilled until firm. It can be prepared a day in advance for easier slicing.
If you prefer a stronger flavor, increase the amount of sherry or add a splash of white wine to the broth.
