Ingredients with Measurements:
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 1 bottle red wine (750 ml)
- 2 cups beef broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1/4 cup tomato paste
- 1/4 cup brandy
- 1/4 cup red currant jelly
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a large Dutch oven or heavy-bottomed pot, heat some oil over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary. Remove the beef from the pot and set aside.
3. Add the chopped onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
4. Add the flour to the pot and stir to combine. Cook for 1-2 minutes, stirring constantly.
5. Add the red wine, beef broth, bay leaves, thyme, rosemary, salt, and black pepper to the pot. Stir to combine.
6. Add the beef back to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer it to the oven. Cook for 3-4 hours, or until the beef is tender.
8. Remove the pot from the oven and let it cool slightly. Remove the bay leaves from the pot.
9. Using a slotted spoon, remove the beef from the pot and set it aside. Strain the cooking liquid through a cheesecloth-lined sieve into a clean pot.
10. Bring the cooking liquid to a boil over high heat. Reduce the heat to low and simmer until the liquid has reduced by half, about 30-45 minutes.
11. Add the tomato paste, brandy, and red currant jelly to the pot. Stir to combine and cook for another 5-10 minutes.
12. Return the beef to the pot and stir to coat it in the glaze.
13. Line a terrine or loaf pan with plastic wrap. Pour the beef and glaze mixture into the pan and smooth the top.
14. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight.
15. To serve, remove the Daube Glacé from the pan and slice it into thick pieces. Garnish with chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours
Temperature:
Oven temperature: 325°F
Serving size:
Serves 6-8 people
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 15g
Protein: 50g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Red wine can be substituted with beef broth or vegetable broth.
- Red currant jelly can be substituted with cranberry jelly or grape jelly.
Variations:
- Add chopped mushrooms to the pot for a richer flavor.
- Add chopped bacon to the pot for a smoky flavor.
- Add chopped olives to the glaze for a salty flavor.
Tips and tricks:
- Brown the beef cubes in batches to ensure they get a nice crust.
- Use a cheesecloth-lined sieve to strain the cooking liquid for a clearer glaze.
- Let the Daube Glacé chill in the refrigerator for at least 6 hours to allow the glaze to set.
Storage instructions:
Store the Daube Glacé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Daube Glacé, slice it into thick pieces and place them in a baking dish. Cover the dish with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Daube Glacé on a platter with some chopped parsley and a side of roasted vegetables.
Garnishes:
Chopped parsley
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted carrots and parsnips
- Creamed spinach
- Garlic mashed potatoes
Troubleshooting advice:
- If the glaze is too thin, simmer it for a longer period of time to reduce it further.
- If the beef is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store the Daube Glacé in the refrigerator and consume within 3 days.
Food history:
Daube Glacé is a classic French dish that originated in the Provence region. It is a slow-cooked beef stew that is chilled and served with a glaze made from the cooking liquid.
Flavor profiles:
Savory, rich, tangy, sweet
Serving suggestions:
Serve the Daube Glacé as a main course for a special occasion or dinner party.
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Region: French