Dec 18, 2014 · Daube is a nourishing beef and vegetable stew with French roots. When Creole cooks simmered the leftovers into a sliceable, shelf-stable concentrate, they inadvertently created daube glacé, a meaty aspic most often consumed on crackers and mayonnaise-slicked po’boys.

Daube Glace is a timeless Creole classic usually served for special occasions. Served with a spicy mustard vinaigrette, toast points and microgreens. Yield: Makes about 7 cups

Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form. [1] An American dish, it is served cold as an hors d'oeuvre on crackers or with garlic croutons. [2] It can also be served on French bread with mayonnaise as a kind of po'boy. [3] A traditional dish from New Orleans, it is listed on the Ark of Taste.

Dec 15, 2014 · Preheat the oven to 325 degrees. Rub the beef with spices of your choice or Creole seasoning. Heat the butter in a large, heavy braising pan over medium-high heat. Add the brisket and brown well on...

Daube Glace is the most classical of the Creole hors d’oeuvres. Usually made with leftover daube, further cooked with additional seasonings, this dish is also found in most retail markets around the City of New Orleans.

You can slice the daube glace before serving, or serve as is with a wide-bladed knife for guests to use to serve themselves. Serve with crackers or toasted French bread.

In large, heavy-bottom casserole, heat bacon grease till smoking; sear meat on all sides. Remove meat; pour out grease. Return meat to pan; add veal stock, wine, brandy, vegetables and spices....

Jan 6, 2014 · Daube Glace' This Italian Cajun Creole recipe is found in the French Market Recipe Book only found in New Orleans or online!

Daube Glace recipe. Ready In: Makes 6 servings, 56 calories per serving Ingredients: beef stock, water, lemon, vinegar, cayenne pepper, worcestershire sauce, celery, onions, green bell peppers, salt, red hot pepper sauce, garlic, gelatin, unflavored, water, beef roast, pot roast, mayonnaise

Daube Glacé is a classic Creole hors d'oeuvres that’s made with reduced stocks, vegetables and chunks of tender beef that is usually served for special occasions, especially if...