Prep 15 mins
Cook 24 hrs
Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditionally it's pretty labor intensive, but this is a tasty imitation. Served on crusty French bread with mayonnaise, it makes an upscale and delicious New Orleans po-boy sandwich.
- 2 (10 3/4 ounce) cans beef consomme
- 1 cup Burgundy wine or 1 cup water
- 2 (1/4 ounce) packages unflavored gelatin
- 4 -5 tablespoons lemon juice (juice of 2 lemons)
- 1 teaspoon Worcestershire sauce (or to taste)
- 1⁄2 teaspoon hot sauce (or to taste)
- 1 shallot, sliced thin
- 1 garlic clove, finely chopped
- 1 pinch dried thyme
- 10 ounces liverwurst (liver sausage)
- cracker, to serve
- In a large pot, over medium heat, bring consommé to a boil.
- Soften gelatin in a little of the wine; then add the gelatin with the liquid to the consommé.
- Add the lemon juice, hot sauce, Worcestershire sauce, shallot, garlic, and thyme; simmer, covered for 30 minutes.
- Pour half of the mixture into a ring mold and refrigerate, covered, until set (3 hours).
- Soften liverwurst with a little of the wine and some of the remaining consommé mixture, mixing until well blended (a food processor works well for this); then spread the sausage over the jellied consommé layer.
- Refrigerate until set (2 hours); then pour the remaining consommé mixture over the liverwurst layer.
- Refrigerate until final layer is set (5 hours).
- Unmold and serve with crackers.