Daube is a New Orleans Creole stew of veal or beef with onions, traditionally served over rice.
The dish reflects the influence of French daube cooking, in which meat is slowly braised with vegetables and aromatics. New Orleans versions developed their own identity and may use beef, veal, or other meats, along with onions, garlic, herbs, wine, or stock. The long cooking process creates tender meat and a concentrated sauce.
Daube is sometimes confused with daube glacé, a related Louisiana preparation that is chilled until it sets and then served cold. Ordinary daube is a hot stew, while daube glacé is more like a jellied meat dish. In New Orleans, daube also became associated with daube glacé sandwiches and other special-occasion preparations.