Boeuf en Daube Glacé

Name: Boeuf en Daube Glacé
Yield: Yields 10 to 12 servings
Cuisine: United States
Ingredients: 2 pounds (900 g) beef or veal shanks, cut in 1-inch (2½ cm) sections; 2 pounds (900 g) pork neck bones, cut in 2-inch (5 cm) sections; hard-boiled eggs; lemon wedges; radishes; tomato wedges; watercress; whole scallions; heart of celery ribs; 1 tablespoon chopped fresh tarragon (optional); ½ cup (118 ml) thinly sliced scallions; ¼ cup (60 ml) dry sherry; ¼ cup (60 ml) chopped fresh parsley; 2 ounces (60 g) pork sidemeat; 1 large or 2 small garlic cloves; 1 lean bottom round of beef, weighing about 4 pounds (1800 g); 2 tablespoons vegetable oil; 20 whole black peppercorns; 4 quarts (4 L) cold water; ½ teaspoon red pepper flakes; 2 bay leaves; 2 teaspoons dried thyme; 3 teaspoons salt; 6 whole cloves; 4 cups (1 L) chopped onions; 2 cups (475 ml) chopped celery; 2 cups (475 ml) chopped carrots; 2 tablespoons peanut oil; 2 pair calf’s feet, split; 2 pair pig’s feet, split

Preparation info

Yields
10 to 12
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Ingredients

The Stock

2 pounds (900 g) pork neck bones, cut in 2-inch (5

Americas
United States
Main course
Stock
Spicy

Method

Procedure for the Stock

Preheat the oven to 450°F (232°C).

Scatter all the meats and bones in the roasting pan, place on the middle rack of the oven and brown well, turning to ensure equal cooking. In the bottom of the stockpot heat the oil and sauté the vegetables un