Beef Daube Glace

• 3 pounds beef brisket
• 1 tablespoon Creole seasoning, or other seasonings of your choice
• 6 tablespoons butter
• 2 medium onions, diced
• 2 carrots, peeled and diced
• 6 cloves garlic, crushed and chopped
• 4 bay leaves
• 1/2 teaspoon hot red pepper flakes
• 1 tablespoon Louisiana hot sauce
• 13 cup Worcestershire sauce
• 6 cups veal or beef stock
• 1 cup canned plum tomatoes with juice
• Salt
• 2 tablespoons unflavored gelatin, dissolved in 1/2 cup water

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

beef brisket, creole seasoning, butter, onions, carrots, garlic, bay leaves, hot red pepper, hot sauce, worcestershire sauce, veal, tomatoes, salt, unflavored gelatin

Taken from cooking.nytimes.com/recipes/1853 (may not work)