Lottie’s Daube Glace

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.

Cuisine: Latin

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 219.5

Dietary: Vegan

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.

Directions

1
Place the beef, onions, carrots, garlic, bay leaves, thyme, ground clove, salt, and pepper in a large pot. Cover with water or beef bouillon.
2
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.
3
Remove the meat from the pot and let it cool slightly. Reserve the broth and vegetables.
4
Discard any large bones or excess fat from the meat. Shred the meat into thin long slivers using two forks.
5
Remove the lemon slices and whole carrots from the broth. Slice the cooked carrots into 1/8 inch circles.
6
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.
7
Stir the dry sherry into the warm broth.
8
In a small bowl, soften the gelatin in 2 tablespoons of cold water. Let it sit for 5 minutes.
9
Add the softened gelatin to the warm broth mixture. Stir continuously until the gelatin is completely dissolved.
10
Lightly grease two loaf pans. Place about 1/4 of the shredded meat into the bottom of each pan.
11
Spread a layer of lemon slices, carrot circles, and black olives over the meat.
12
Distribute the remaining shredded meat evenly over the vegetable layer in each pan.
13
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.
14
Refrigerate for at least 4 hours, or until completely set.
15
To serve, run a knife around the edges of the loaf pans. Invert onto a serving plate and slice into portions.

Nutrition Facts

Servings 4 servings

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.

Keywords: beef, aspic, daube, glace, gelatin, sherry, lemon, onion, thyme, clove, bay leaf, shredded beef, cold dish, appetizer, holiday, make-ahead, french cuisine, broth, olives, carrot

Read it online: https://www.chefs-mate.com/recipe/lotties-daube-glace-2/