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What You Need:
(To Make: two 9-by-5-by-3-inch loaves)
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6 tablespoons vegetable oil
4 pounds beef shinbones, sawed into 1-inch lengths
4 pounds veal shinbones, sawed into 1-inch lengths
3 medium-sized onions, peeled and coarsely chopped
2 medium-sized celery stalks, including the green leaves, trimmed and coarsely chopped
2 large carrots, scraped and coarsely chopped, plus 3 medium-sized carrots, scraped and coarsely grated
2 pounds fresh pigs' feet
3 sprigs fresh parsley
5 quarts water
5 pounds bottom round beef, trimmed of excess fat and cut into 3 equal pieces
2 teaspoons finely chopped garlic
1 teaspoon ground hot red pepper (cayenne) or 1 teaspoon freshly ground black pepper
2 teaspoons salt
1 lemon, sliced crosswise into 6 thin rounds
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 12-inch skillet, heat 4 tablespoons of the oil over moderate heat until a light haze forms above it. Brown the beef and veal bones in the hot oil, eight or nine pieces at a time, turning them frequently with tongs and regulating the heat so that the bones color deeply and evenly on all sides without burning. As they brown, transfer the bones to a heavy 10- to 12-quart stock pot.
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2. Pour off all but about 2 tablespoons of the fat remaining in the skillet and in its place add the onions, celery and chopped carrots. Stirring frequently, cook over moderate heat for 8 to 10 minutes, or until the vegetables are soft and delicately brown.
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3. Scrape the vegetable mixture into the stock pot and drop in the pigs' feet and parsley. Add the water, bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 4 hours.
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4. With a slotted spoon, remove and discard the bones and pigs' feet. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables with the back of a spoon to extract all their juices before discarding the pulp. Set the stock aside.
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5. Set the 12-inch skillet over moderate heat again and heat the remaining 2 tablespoons of oil. Brown the beef, one piece at a time, turning it with tongs and regulating the heat so that the meat colors richly and evenly on all sides without burning. As the pieces of beef brown, transfer them to a heavy 8- to 10-quart casserole.
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6. Pour the reserved stock over the beef. The stock should cover the beef completely; add water if necessary. Bring to a boil over high heat, reduce the heat to low and cover the pot tightly.
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7. Simmer the beef for 3 to 3½ hours, or until it is very tender and shreds easily with a fork. Transfer the beef to a cutting board and strain the stock remaining in the casserole through a fine sieve lined with four layers of dampened cheesecloth and set over a large bowl.
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8. When the beef is cool enough to handle, cut it into strips about Y4 inch wide and 2 inches long or, with the aid of two forks, pull the beef into 2-inch-long shreds. Drop the beef into a bowl, add the grated carrots, garlic, red or black pepper, and salt, and toss the ingredients together thoroughly with a fork. Refrigerate the beef mixture until you are ready to use it.
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9. With a large spoon, skim the fat from the surface of the stock. Pour the stock into a 4- to 5-quart saucepan, cool to room temperature and refrigerate for at least 2 hours, or until the surface is covered with a layer of congealed fat.
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10. Carefully lift off the fat and discard it. Warm the stock over low heat and, when it liquefies, pour a ¼-inch layer of the stock into the bottoms of two 9-by-5-by-3-inch loaf pans. Refrigerate the pans until the stock has jelled and is firm to the touch.
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11. Keep the remaining stock at room temperature so that it remains liquid and ready to use. If it begins to set at any time, warm the stock briefly over low heat to soften it.
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12. Dip the lemon slices into the liquid stock and, when they are coated, arrange three of the slices in the bottom of each loaf pan. Chill until the lemon slices are anchored firmly.
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13. Pour all the remaining liquid stock over the beef and mix well. Then ladle the mixture into the loaf pans, dividing it equally between them. Refrigerate the "daube" for at least 12 hours before serving.
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14. Before unmolding the "daube", scrape off any fat that has floated to the surface. Run a knife around the sides of one mold at a time and dip the bottom in hot water for a few seconds.
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15. Wipe the mold dry, place an inverted plate over it and, grasping plate and mold together firmly, turn them over. Rap the plate sharply on a table and the jellied beef should slide out easily. Refrigerate the "daube" glace until ready to serve.
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