Recipe

Daube Glacee

  • Yield: 8 to 10 servings as a main course; or 50 or more as hors d’oeuvres

Ingredients

  • 1/4 pound bacon, cut into 1/2-inh pieces
  • 3 1/2 teaspoons salt
  • 1 3/4 teaspoons cayenne
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chopped garlic
  • 4 bay leaves
  • 1 beef bottom round, 2 to 3 inches thick (about 3 pounds)
  • 1 tablespoon vegetable oil
  • 3 cups coarsely chopped onions
  • 2 cups coarsely chopped carrots
  • 2 cups coarsely chopped turnips
  • 6 quarts water
  • 1/2 cup dry sherry
  • 1 veal rump roast, with bone (about 3 pounds)
  • 4 garlic cloves
  • 3 envelopes (1/4 ounce each) unflavored gelatin

Directions

  • Put the bacon in a small bowl and toss with 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/2 teaspoon of the black pepper, thyme, garlic, and 2 of the bay leaves, crumbled. With a sharp, pointed knife, make slits in the beef round, about 1 inch apart, being careful not to cut all the way through. Insert 2 to 3 pieces of the seasoned bacon into each hole. Season the beef with 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, and 1/2 teaspoon of the black pepper.
  • Heat the oil in a large heavy pot over medium-high heat and brown the beef for 4 to 5 minutes on each side. Remove the beef from the pot. Add 2 cups of the onions, the carrots, and turnips. Make a bed of the vegetables on the bottom of the pot. Lay the beef on top of the vegetables and cook for 5 to 6 minutes, or until the vegetables are slightly wilted. Add 2 quarts of the water, or enough to cover the beef. Add 1/4 cup of the sherry and bring to a boil. Reduce the heat to medium, cover, and simmer, turning the beef several times, for about 3 hours, or until the meat is tender.
  • Season the veal rump with 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper. Put the veal in a large pot and add about 4 quarts of the water, or enough to cover the veal. Add the remaining 2 bay leaves, the garlic cloves, the remaining 1 cup onions, and the remaining 1/4 cup sherry and bring to a boil over medium-high heat. Reduce heat, cover, and simmer turning the veal several times, for about 3 hours, or until tender. Remove the veal from the pot and skim off any fat that has risen to the surface. Remove the bay leaves. Pour off 1 cup of the broth and cool in the refrigerator for about 1 hour. Remove any fat or gristle from the veal. Shred the meat.
  • Remove the beef from the pot. With a slotted spoon, remove the vegetables from the beef broth. Set aside. Discard the bay leaves. Skim off any fat that has risen to the surface.
  • Combine 8 cups of the beef broth with the shredded veal and season with the remaining 1 1/2 teaspoons salt, remaining 1/2 teaspoon cayenne, and remaining 1/2 teaspoon black pepper.
  • Lay 3 cups of the cooked vegetables in the bottom of a bowl large enough to accommodate the beef. Place the beef on top of the vegetables. Pour the beef broth and veal mixture over the beef. Cover and refrigerate for 8 hours, or until the gelatin sets.
  • To serve, invert the bowl very carefully onto a large serving platter and unmold. The mold can then be sliced.
  • VARIATION:
  • The beef can be coarsely chopped before adding the beef broth and veal mixture. Also, the mixture can be divided into two equal portions and poured into smaller molds or loaf pans. Once the gelatin sets, unmold and cut into small pieces, or allow party guests to cut them and eat on crackers or toast points.