This recipe for daube glace marinade is prepared with red wine and vinegar. Spiced with cayenne and allspice with bayleaves for flavor, the daube glace marinade is used for both marinating and cooking the beef.
1 Clove (5 gm), crushed
Dry red wine
2 Cup (32 tbs)
3⁄4 Cup (12 tbs)
1 Cup (16 tbs)
To make the marinade: Mix all ingredients together, pour over beef, and refrigerate overnight.
The next day, drain beef (save the marinade) and pat dry with paper towels.
Sprinkle with salt and pepper.
Melt shortening in a large skillet and brown beef on all sides over high heat.
Discard all excess fat.
Add chopped onion and 1 1/2 cups of the marinade.
Bring to a boil, then cover, and simmer for 3 hours or until beef is very tender.
Remove from heat and cool in marinade.