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“Daube” Glace’

(glaw-say)

Ingredients

3 tbsp bacon drippings (1) 5 lb larded beef roast
Kosher salt Black pepper
1 cup flour 1 large Spanish onion chopped
3 tbsp tomato paste 1 cup dry sherry
2 quarts beef stock 5 diced carrots
2 diced turnips 4 cloves minced garlic
3 bay leaves 1 bunch fresh thyme (tied)
1 pig foot

Lagniappe

Season the larded roast very liberally with salt and pepper and dust lightly
with the flour. Heat the oil in a cast iron pot. When very hot, sear the roast
on all sides until very brown. Remove the roast to a platter.

Reduce the heat to medium and add the onion, when nicely browned add the
tomato paste, cook for several minutes browning the paste and add the
sherry. Bring back to a boil and add the stock, carrots, turnips, garlic, pig’s
foot, bay leaves and thyme. Bring to a boil then return the roast to the pot.
Turn the heat to a simmer, cover the pot and cook for 3 to 4 hours.

When roast is falling apart tender, remove it from the pot. Remove the pig’s
foot, & bay leaf, shred the roast into small pieces and set aside.

Strain the liquid through a sieve separating the sauce from the vegetables and
set the vegetables aside with the roast.

Return the liquid to the pot bring to a boil and reduce to 1.5 quarts of liquid,
remove from the heat and add 3 dissolved gelatin packets to the reduction.
Add back in the vegetables and the shredded roast. Pour into a loaf type
mould and refrigerate the mixture till it gels, let the glace set for 24 hours for
the flavors to incorporate before slicing thin and serving on crackers or garlic
croutons

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