← All recipes
Cajun & Creole · Starter
Créole Beef Daube Terrine
Beef and veal browned, braised in brown stock until falling apart, then bound with a reduced, gelatin-rich braising liquid and a garnish of soft onion, carrot and garlic. Pressed overnight into a terrine and sliced cold with a sharp vinaigrette.
- YieldMakes one terrine (the source states 454 g)
- Hands-on2 h 5 min
- Total12 h 2 min
- Difficulty
Ingredients
Braise
- to tastevegetable oil, for browning the meat and cooking the garnish
- 567 glean boneless beef, cut into 3 cm cubes
- 567 glean boneless veal, cut into 3 cm cubes
- 1 leafbay leaf
- 4 piecesparsley stems, 3 or 4
- 1 sprigthyme
- 960 mlbrown stock
- to tasteunflavored powdered gelatin, only if the chilled reduced stock will not set softlyoptional
Garnish
- 57 gyellow onions, thinly sliced
- 113 gcarrots, thinly sliced and blanched
- 2 clovesgarlic, minced
Seasoning
- ½ tspcayenne pepper
- ½ tspground black pepper
- 1 tspkosher salt
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.