Lottie's Daube Glace 1

Daube glace is old New Orleans through and through. This two-day Cajun braise starts with a thick beef roast seared in bacon drippings with bell peppers, heavily seasoned, and refrigerated overnight. On day two, pork chops go into the pot with the beef, and everything simmers low and slow with carrots, onions, garlic, thyme, bay leaf, clove, and sliced lemons until the meat is falling-apart tender.

The overnight seasoning on day one is not just about flavor. The salt, cayenne, and black pepper penetrate deep into the cold meat, building heat and savor from the inside out. By the time the roast hits the braising liquid, it’s already deeply seasoned.

Adding pork chops to the pot is classic daube technique. The collagen in the pork bones and connective tissue melts into the braising liquid, creating the natural gelatin that sets the dish into a sliceable jelly when chilled. That’s the “glace” in daube glace. Traditionally, the cold, jellied meat gets sliced and served as a holiday appetizer.

Chef Tips

• Turn the meat every 30 minutes during the braise so it cooks evenly and doesn’t stick
• Keep the liquid at a bare simmer, not a boil. High heat toughens the meat instead of tenderizing it
• Add more water or bouillon as needed to keep the meat covered throughout cooking
• For the traditional cold presentation, strain the braising liquid, pour it over the shredded meat in a mold, and refrigerate until set

Variations

• Add pig’s feet to the braise for even more gelatin and a firmer set
• Stir in chopped green onions and parsley before molding for color
• Serve sliced on crackers with Creole mustard for a classic New Orleans appetizer spread