When celebrating the holidays, I always like to stick to traditions, and Christmas is no different. So, as I explored culinary traditions of Christmas in New Orleans, I came across the classic Reveillon dish, Daube Glacé – a round roast of meat that is braised with various seasonings and marinades. It can actually be served a number of ways but is primarily offered cold with crackers or croutons. The Creole recipe for this New Orleans food is pretty complex and many would recommend you read through it a few times before beginning the process. And if cooking isn’t really your thing, we don’t judge. Here’s a little tip: Daube Glacé is available at retail markets throughout New Orleans for you to pick up. It can be our little secret!
1 3-pound boneless round rump roast
1 teaspoon salt
1/2 teaspoon cayenne
3 tablespoons vegetable oil
3 cups chopped onions
3 cloves garlic, minced
2 cups carrots, thinly sliced crosswise
3 (10 1/2-ounce) cans beef consomme (about)
2 pigs’ feet, cut in half lengthwise
1/2 cup dry sherry
2 bay leaves
1/2 teaspoon dried leaf thyme
2 envelopes unflavored gelatin
Green olives, sliced
Several julienne slices of carrots
Rub the roast with salt and cayenne. In a large, heavy pot, brown the roast in hot vegetable oil over medium-high heat. Add the onions, garlic, carrots and enough water and consomme (equal parts) to cover the beef. Cover and reduce heat to medium-low and simmer for two to three hours or until meat is tender. Add more water and consomme if necessary to keep meat covered.
In another pot, place the pigs’ feet (secured in a bag of cheesecloth), sherry, bay leaves and thyme and enough water to cover. Boil for about two hours, or until the meat falls off the bones.
When the roast is tender, remove from the pot. Strain the cooking stock in a sieve, mashing the vegetables well to remove all of the liquid. Set aside.
Remove the pigs’ feet and pick off the meat. Strain the stock in which the pigs’ feet were cooked. To this stock, add the meat from the pigs’ feet and stir in the gelatin and dissolve.
Combine the roast stock with the pigs’ feet stock, skimming off any fat that rises to the surface. On the bottom of a four-quart mold or bowl, place pimento strips, several leaves of parsley, sliced olives and julienne carrots. Pour a little of the stock over the vegetables. Place the mold or bowl in the refrigerator and allow the stock to congeal. Remove the mold or bowl from the refrigerator and place the roast in the mold. (If you want to make two smaller daubes, cut the roast in two and divide the stock into two equal portions.) Pour in the stock to cover the meat. Cool. Then place the mold in the refrigerator for at least 10 to 12 hours.
Before unmolding, scrape off any fat that has congealed on the surface. Run a knife around the edges of the mold or bowl. Then dip the bottom of the mold or bowl in hot water for a few seconds. Place an inverted plate or platter over it and, grasping the plate and mold together firmly, turn them over. Rap the bottom of the mold. The daube should slide out easily. Refrigerate until ready to serve.
Slice into thin slices and serve with thin slices of French bread or with party crackers or toast points.