Creole Daube Glace’

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Servings: 8 Difficulty: Intermediate
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A savory, gelatin-molded appetizer featuring shredded roast beef, onions, and olives set in a rich Creole-spiced broth.
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This elegant Creole Daube Glace’ is a classic cold appetizer that transforms leftover roast beef into a sophisticated party dish. The shredded beef is layered with piquant green stuffed olives and aromatic onions, then suspended in a savory beef broth spiked with Tabasco and Worcestershire sauce. The addition of gelatin gives the mixture a firm, sliceable texture that holds its shape beautifully when unmolded. It offers a delightful balance of tender meat, briny olives, and a gentle kick of heat from the peppers. Perfect for holiday gatherings, potlucks, or as a refreshing starter on a warm day, this dish brings a touch of Southern charm to any table.

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Creole Daube Glace’

Author: chefs-mate Cooking Method: Cuisine: , Courses:
Difficulty: Intermediate
Servings: 8 Calories: 725.1

Description

This elegant Creole Daube Glace' is a classic cold appetizer that transforms leftover roast beef into a sophisticated party dish. The shredded beef is layered with piquant green stuffed olives and aromatic onions, then suspended in a savory beef broth spiked with Tabasco and Worcestershire sauce. The addition of gelatin gives the mixture a firm, sliceable texture that holds its shape beautifully when unmolded. It offers a delightful balance of tender meat, briny olives, and a gentle kick of heat from the peppers. Perfect for holiday gatherings, potlucks, or as a refreshing starter on a warm day, this dish brings a touch of Southern charm to any table.

Ingredients

Directions

  1. Slice the green stuffed olives and arrange them in a single layer at the bottom of a 6-cup mold.
  2. Evenly sprinkle the finely shredded roast beef over the layer of olives.
  3. In a large bowl, sprinkle the unflavored gelatin over 1/2 cup of the cold beef broth and let it bloom for 5 minutes.
  4. Heat the remaining 1.5 cups of beef broth in a saucepan until it reaches a rolling boil.
  5. Pour the hot broth into the gelatin mixture and stir continuously until the gelatin is completely dissolved.
  6. Stir in the minced onions, garlic, Tabasco, Worcestershire sauce, and parsley until well combined.
  7. Refrigerate the mixture, stirring occasionally, until it thickens to the consistency of unbeaten egg whites.
  8. Pour the thickened gelatin mixture over the beef and olives in the mold.
  9. Refrigerate the mold for at least 4 hours, or until the daube is completely firm.
  10. Run a knife around the edge of the mold, dip the bottom in warm water for a few seconds, then invert onto a serving plate to unmold.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 725.1kcal
% Daily Value *
Total Fat 28.4g44%
Saturated Fat 10.9g55%
Cholesterol 140.4mg47%
Sodium 228.4mg10%
Total Carbohydrate 31.0g11%
Dietary Fiber 10.2g41%
Sugars 15.0g
Protein 93.6g188%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, boiling, broth, cajun, creole, daube, finely, garlic, gelatin, glace, green, main, minced, olives, onions, parsley, roastbeef, sauce, shredded, stuffed
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