Ingredients

• 1500 g Beef chuck roast, trimmed and cut into 2-inch cubes
• 2 tbsp Vegetable oil
• 1 cup Dry red wine (e.g., Cabernet Sauvignon)
• 2 cup Beef broth
• 1 cup Chopped yellow onion
• 0.5 cup Chopped celery
• 0.5 cup Chopped carrots
• 3 unit Garlic, minced
• 2 tbsp Tomato paste
• 2 unit Bay leaves
• 1 tsp Dried thyme
• 0.5 tsp Ground allspice
• 0.25 tsp Cayenne pepper
• 1 tbsp Fresh parsley, chopped
• 1 tbsp Unflavored gelatin (optional, if broth is not rich enough)
• 1.5 tsp Salt
• 0.75 tsp Black pepper

Instructions

1. 1

   Brown the Beef — Pat the beef cubes dry and season generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Brown the beef in batches on all sides, about 5-7 minutes per batch. Remove beef and set aside.

2. 2

   Sauté Vegetables and Deglaze — Add chopped onion, celery, and carrots to the pot. Sauté for 8-10 minutes until softened. Add minced garlic and tomato paste, cook for 2 minutes, stirring. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook until wine is reduced by half, about 5 minutes.

3. 3

   Simmer the Daube — Return the browned beef to the pot. Add beef broth, bay leaves, thyme, allspice, and cayenne pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is fork-tender. Stir occasionally. If using gelatin, dissolve it in a tablespoon of hot water and stir into the hot liquid during the last 15 minutes of cooking.

4. 4

   Cool and Set — Remove bay leaves. Taste and adjust seasoning. Stir in fresh parsley. Carefully transfer the beef and vegetables to a 9x5 inch (23x13 cm) loaf pan or terrine mold. Pour the liquid evenly over the beef, ensuring the meat is submerged. Cover with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until completely set.

5. 5

   Serve — To serve, run a thin knife around the edges of the terrine. Invert onto a serving platter. Slice the Daube Glacé into thick pieces and serve chilled with crusty French bread, cornichons, or pickled vegetables.