Creole Daube Glace
Submitted by dumplings
Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.
YIELD
6 servingsPREP
15 minCOOK
5 minREADY
1 hrsDaube glace is one of those grand old New Orleans dishes that most folks outside Louisiana have never even heard of.
Shredded roast beef, sliced stuffed olives, garlic, scallions, and parsley get set into a savory beef gelatin spiked with Worcestershire and hot sauce.
When you unmold it, the whole thing shimmers like a jewel on the plate.
It’s a cold dish, traditionally served at holiday buffets and fancy Creole suppers, and it never fails to turn heads.
Chef Tips
- Chill the gelatin mixture until it reaches the consistency of unbeaten egg whites before pouring into the mold, or the beef and olives will sink to the bottom
- Use a strong, rich beef broth for the best flavor and firmest set
- Run the outside of the mold under warm water for just a few seconds to release cleanly when unmolding
- Serve on a bed of crisp lettuce with Creole mustard on the side for the full New Orleans experience
Ingredients
Directions
Slice olives and arrange in bottom of a 6 cup mold.
Carefully sprinkle beef over olives.
In large bowl, mix gelatin and ½ cup of the beef broth.
Heat remaining broth to boiling, add to gelatin mixture and stir until gelatin is completely dissolved.
Add remaining ingredients, mix well.
Chill just untill mixuture is conssitency of unbeaten egg whites, then pour over olives and meat in mold.
Chill until firm, ummold to serve.
Comments
My grandmother is Irish and she made Irish Daube Glace using corn beef and steamed cabbage on the side.