Instructions: Shred or dice the braised beef. Place in pot with consomme, green onions, garlic, and parsley. Bring to boil and simmer until onions are no longer crunchy. Add peppers and taste for seasoning- should be highly flavored because it will be cold. It may not need salt because of the consomme.

Soften gelatin in cool water, and add to pot. Cook and stir until gelatin is dissolved. Spoon a small amount into a custard cup, and place in fridge or freezer while daube is cooling so you can have a taste. Allow rest of recipe to stand until lukewarm. When sample has gelled, place it on a cracker and taste to see about seasonings, and also to decide if you want pickles or olives in it. If that appeals to you, add 1/2 cup chopped olives or dill pickles squeezed dry after chopping. Pour everything into a rectangular mold to be sliced and served on lettuce, or into tiny individual molds to serve on crackers. I like a flexible container, because its so easy to unmold.

Chill until really firm- over night is safest. Remove any fat which may be on top. Unmold onto a platter lined with nice greens to serve as an appetizer or light meal. A bit of mayo mixed with horseradish makes an appropriate sauce, placed on the side. To serve on crackers, a little dab of horseradish on the cracker first is good.

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