A spiced, jellied cold beef — slow-braised daube set in its own seasoned gelatin — that graced the old Creole Christmas and New Year's table. A vanishing dish of deep technique.
Daube glacé is one of the great lost dishes of old Creole New Orleans — a holiday showpiece that demanded a cook's full skill, set out cold for Christmas and New Year's reveillon. Preserving it is preserving a high point of Black Creole culinary craft.
Because daube glacé sets in a natural gelatin made from long-simmered beef and bones, it is genuinely rich in collagen and the amino acids glycine and proline, which support joint, skin, and gut health. The braised beef adds heme iron, zinc, and B12. The cautions are sodium and the saturated fat of the meat.
Slow-braise a seasoned beef roast with the trinity, garlic, herbs, and a calf's foot or extra bones for natural gelatin, then chop the meat, strain and season the rich broth, combine, and chill until it sets into a sliceable jelly. Skim the fat from the chilled stock before setting to cut saturated fat, and keep the salt moderate.
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