Daube

Daube is a classic Provençal stew made from beef, red wine, vegetables, and herbs. The name comes from the French word dauber, which means to baste or stew. Daube is traditionally cooked in a daubière, a special kind of pot designed for slow cooking.

History

The origins of daube are believed to date back to the Roman times. The dish was popular among the lower classes as it allowed them to make use of cheap cuts of meat. Over time, daube has evolved into a staple of Provençal cuisine and is now enjoyed by people of all social classes.

Preparation

The preparation of daube involves marinating the beef in red wine, typically a robust Côtes du Rhône, along with vegetables such as onions, carrots, and celery. Herbs such as thyme, rosemary, and bay leaf are also added. The mixture is then left to marinate overnight.

The next day, the beef is browned in olive oil and then slowly cooked in the marinade for several hours. The slow cooking process allows the flavors to meld together and the beef to become tender.

Variations

There are several regional variations of daube. In Nice, daube is often made with pork and served with pasta. In the Camargue, daube is typically made with bull meat. Some versions of daube also include prunes or orange peel for added flavor.

Serving

Daube is traditionally served with polenta or pasta. It is also commonly served with a side of French bread to soak up the rich sauce.

See also

• French cuisine
• List of stews
• Provençal cuisine

50px
This French cuisine related article is a stub. You can help WikiMD by expanding it.