Daube Glace
This chef-curated Daube Glace offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 38g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 483 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Daube Glace offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Daube Glace to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Daube Glace, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- PREP TIME: 2 1/2 Hours
- COMMENTS:
- Daube Glace is the most classical of the Creole hors d’oeuvres.
- Usually made with leftover daube, further cooked with additional
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
seasonings, this dish is also found in most retail markets around the City of New OrleansStep 2: Technique & Execution
INGREDIENTS: ● 1 (3-pound) cooked daube ● 2 quarts beef stock ● reserved sauce for pre-cooked daube ● 1/2 cup onions, finely diced ● 1/2 cup celery, finely diced ● 1/2 cup red bell pepper, finely diced ● 1/4 cup garlic, diced ● 1/2 cup carrots, finely diced ● 1/2 cup parsley, finely minced ● salt and cayenne pepper to taste ● 3 envelopes gelatin, dissolved METHOD: Cut cooked daube into one inch cubesStep 3: Technique & Execution
In a cast iron dutch oven, bring beef stock and sauce from cooked daube to a light boilStep 4: Technique & Execution
Add cooked meat, onions, celery, bell pepper and garlicStep 5: Technique & Execution
Reduce heat to simmer and allow to cook until meat begins to string apartStep 6: Technique & Execution
Strain all ingredients from liquid through a fine sieve and set asideChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 483 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 38g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 23g | Complex, slow-digesting dietary fiber |
| Fat | 13g | Wholesome dietary lipids for micronutrient absorption |
Daube Glace
This chef-curated Daube Glace offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
COMMENTS
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: seasonings, this dish is also found in most retail markets around the City of New Orleans
Technique & Execution: INGREDIENTS: ● 1 (3-pound) cooked daube ● 2 quarts beef stock ● reserved sauce for pre-cooked daube ● 1/2 cup onions, finely diced ● 1/2 cup celery, finely diced ● 1/2 cup red bell pepper, finely diced ● 1/4 cup garlic, diced ● 1/2 cup carrots, finely diced ● 1/2 cup parsley, finely minced ● salt and cayenne pepper to taste ● 3 envelopes gelatin, dissolved METHOD: Cut cooked daube into one inch cubes
Technique & Execution: In a cast iron dutch oven, bring beef stock and sauce from cooked daube to a light boil
Technique & Execution: Add cooked meat, onions, celery, bell pepper and garlic
Technique & Execution: Reduce heat to simmer and allow to cook until meat begins to string apart
Technique & Execution: Strain all ingredients from liquid through a fine sieve and set aside
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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