Daube Glacee (Emeril Lagasse) Recipe

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Daube Glacee (Emeril Lagasse)
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Ingredients
19
Count
Nutrition
421
Calories
Total time
740
Minutes
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Ingredients:

Directions:

  1. Render the bacon and drain on a paper towels. In a small bowl combine 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/2 teaspoon of the black pepper, thyme, garlic, and 2 bay leaves, crumbled. Add the bacon to the spice mixture. 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, carrots, and turnips. Make a bed of the vegetables of the bottom of the pot. Lay the beef on top 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 to medium, cover and simmer, turning the beef several times, for about 3 hours, or until the meat is tender.
  2. 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. Add the gelatin to the cool veal stock. Whisk to dissolve the gelatin and let stand for 1 minute. Add this mixture to the beef stock and veal mixture and stir to combine. 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 be sliced and served on toasted slices of French bread with Creole mustard.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 420.74 Kcal (1762 kJ)
Calories from fat 158.02 Kcal
% Daily Value*
Total Fat 17.56g 27%
Cholesterol 117.41mg 39%
Sodium 1640.91mg 68%
Potassium 933.96mg 20%
Total Carbs 16.14g 5%
Sugars 5.77g 23%
Dietary Fiber 4.19g 17%
Protein 42.73g 85%
Vitamin C 14.7mg 25%
Vitamin A 0.3mg 11%
Iron 4.4mg 24%
Calcium 170.4mg 17%
Amount Per 100 g
Calories 38.69 Kcal (162 kJ)
Calories from fat 14.53 Kcal
% Daily Value*
Total Fat 1.61g 27%
Cholesterol 10.8mg 39%
Sodium 150.88mg 68%
Potassium 85.88mg 20%
Total Carbs 1.48g 5%
Sugars 0.53g 23%
Dietary Fiber 0.39g 17%
Protein 3.93g 85%
Vitamin C 1.4mg 25%
Iron 0.4mg 24%
Calcium 15.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 10
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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