Beef Daube Glace

Directions

1. 1
   Rub beef all over with Creole seasoning.
2. 2
   Place a heavy braising pan or wide casserole over medium heat and melt butter.
3. 3
   Add beef and brown well on all sides.
4. 4
   Add onions, carrots, garlic, bay leaves and pepper flakes.
5. 5
   Saute until vegetables are slightly softened, about 5 minutes.
6. 6
   Add hot sauce, Worcestershire sauce, stock and tomatoes with their juices.
7. 7
   Cover and cook, turning occasionally, until beef is very tender and almost falling apart, about 3 hours.
8. 8
   Remove meat from pan and cut across grain into slices about 1/2-inch wide.
9. 9
   Break into small pieces, shredding and crumbling meat slightly.
10. 10
    Set aside in a large bowl.
11. 11
    Remove bay leaves from pan and discard.
12. 12
    Add about 1/2 cup vegetables to bowl of meat.
13. 13
    Strain remaining broth into a clean saucepan, and boil until reduced to 3 cups.
14. 14
    Adjust salt to taste, add gelatin mixture, and pour into bowl of meat.
15. 15
    Pour meat mixture into one 10-cup terrine, pate pan or loaf pan, or 2 or 3 smaller pans.
16. 16
    Cover and refrigerate until well chilled and firm, at least 12 hours.
17. 17
    Serve as an appetizer with a sliced baguette, or sprinkle with vinegar and eat like a pate with cornichons, or season with salt and pepper and use as a sandwich filling.