Daube glacee is a New Orleans classic made from slowly braised beef, red wine, vegetables, spices, and gelatin; serve it with cornichons and Garlic Mayonnaise.
Place the oxtail, stew beef, short ribs, and bacon in a large, nonreactive container. Pour the red wine over the meat, cover, and refrigerate overnight.
Drain the meat, and transfer to a 24-quart stockpot. Discard wine.
Quarter 2 carrots. Heat olive oil in a large skillet set over medium-low heat. Add quartered carrots, celery, and shallots; cook until shallots are translucent, about 10 minutes. Transfer cooked vegetables to stockpot.
Cut off the dark- and light-green parts of the leeks, and reserve the white parts. Wash the leek greens well under cold running water, and cut in half. Add greens to the stockpot. Add juniper berries, garlic, bay leaves, thyme, peppercorns, and 1/3 bunch parsley. Add 4 quarts water, covering ingredients. Bring to a boil.
Reduce heat to medium. Simmer, skimming any scum that rises to the surface, until all meats are very tender, about 2 hours. Remove and discard leek greens. Pass the stock through a sieve set over a medium stockpot. Reserve all meat, and discard all vegetables. You should have about 3 quarts stock. Remove 2 cups of stock, and set aside for use in step seven. Remove 1 cup more, and chill for use in step 9.
Place remaining stock over medium-high heat, and cook until stock has reduced to 2 quarts, about 7 minutes. Set aside 1 hour. Remove and discard all the fat that accumulates at the top. Season with salt.
Slice remaining 2 carrots into 3/4-inch-thick rounds, and set aside. Carefully trim the roots from the reserved white parts of leeks, removing tough outer layers but not severing bottoms. Slice leeks in half lengthwise; they should hold together at the bottoms. Place cut leeks in cold water, and let stand 5 minutes to rid leeks of sand. Lift leeks from water, and transfer to a small saucepan. Add the reserved 2 cups of stock. Set saucepan over medium-high heat; bring stock to a boil. Reduce heat to low. Simmer leeks 10 minutes. Add sliced carrots, and cook until vegetables are very tender, about 15 minutes more. Remove leeks and carrots from stock, and set aside in a large bowl. Strain the stock from the saucepan back into the reserved stock in the stockpot.
Remove all of the fat from the cooked meats. Remove meat from the short ribs. Using your fingers, shred both short-rib meat and the stew beef. Remove the meat from the oxtails, and cut into 1/4-inch dice. Transfer all meat to the stockpot.
Bring liquid in stockpot to a boil. Reduce heat to medium low. Pour gelatin into a medium bowl; pour the chilled cup of reserved stock over gelatin. Let stand until gelatin has softened, about 2 minutes. Stir gelatin mixture into the stock, and simmer 2 minutes. Turn off heat. Set a sieve over a large bowl, and strain stock. Set stock aside. Reserve meat in another bowl, and stir in the reserved carrots.
Place half of the meat-carrot mixture into a 4-by-12-inch terrine mold; press down firmly. Arrange the reserved leeks down the center of the mold, end to end. Place remaining meat-carrot mixture over leeks, and press down firmly. Pour 1 1/2 cups of stock over terrine, completely covering meat by 1/3 inch. Transfer daube to the refrigerator, and chill 24 hours.
To make the jellied aspic garnish, transfer any remaining stock to a flat, shallow container. Refrigerate until set, about 24 hours.
Bring a large stockpot of salted water to a boil; prepare an ice bath. Add haricots verts to boiling water; blanch until crunchy and bright green, about 2 1/2 minutes. Drain in a colander; immediately transfer beans to ice bath, and chill. Drain the beans.
When ready to serve the daube glacee, roughly chop the remaining bunch parsley. Run a sharp knife around the edges of the terrine mold, and invert daube over a serving dish. Drag the tines of a fork through the jellied aspic, crumbling it. Slice the daube, and serve individual portions with haricots verts. Garnish with the chopped parsley, snipped chives, and crumbled aspic.
This requires an overnight red wine marinade of the meat. The jellied aspic garnish, if desired, must also sit 24 hours.