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Creole Daube Glace’

Creole Daube Glace' recipe image
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.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 725.1
Dietary: Gluten-free
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
  • 20 Small Green stuffed olives
  • 5 Green Onions, minced
  • 1/2 tablespoon Tabasco
  • 2 tablespoon Minced parsley
  • 1 cup Finely shredded roast-beef
  • 3 Cloves Garlic, minced
  • 2 cup Beef broth (13 1/2 oz )
  • 1 tablespoon Worchestershire sauce
  • 2 package Unflavored gelatin
Directions
  1. 1
    Slice the green stuffed olives and arrange them in a single layer at the bottom of a 6-cup mold.
  2. 2
    Evenly sprinkle the finely shredded roast beef over the layer of olives.
  3. 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. 4
    Heat the remaining 1.5 cups of beef broth in a saucepan until it reaches a rolling boil.
  5. 5
    Pour the hot broth into the gelatin mixture and stir continuously until the gelatin is completely dissolved.
  6. 6
    Stir in the minced onions, garlic, Tabasco, Worcestershire sauce, and parsley until well combined.
  7. 7
    Refrigerate the mixture, stirring occasionally, until it thickens to the consistency of unbeaten egg whites.
  8. 8
    Pour the thickened gelatin mixture over the beef and olives in the mold.
  9. 9
    Refrigerate the mold for at least 4 hours, or until the daube is completely firm.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/creole-daube-glace/