Daube

For other uses of "Daub(e)", see Daub (disambiguation).

Examples of daube of beef.

“	A daube is best made in a daubière. The shape of the pot makes sure condensation builds and no evaporation occurs, so everything stays moist.	”
—Paula Wolfert, author of The Cooking of Southwest France (2005, ISBN 076457602X)

Daube is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. The meat used in daube is cut from the shoulder and back of the bull,^{[citation needed]} though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.^{[citation needed]}

A daubière.

Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel.^{[citation needed]} For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube.^{[citation needed]}

Traditionally, it should be cooked for a long-time and prepared the night before it is served. It is generally served with noodles, rice or mashed potatoes.^{[citation needed]}

Daube with lamb is traditionally made with white wine.^{[citation needed]}

External links

• "Daube de Boeuf". Saveur (#8). http://www.saveur.com/article_print.jsp?ID=54275. Retrieved 2011-06-20. 
• "Braising Makes a Tough Cut Tender". Science of Cooking. Exploratorium. http://www.exploratorium.edu/cooking/icooks/2-1-03article.html. Retrieved 2011-06-20. "Think carbonnade, pot roast, fricassee, stew, or daube. While all these dishes are variations on braising, most are more complex than those enjoyed by our ancestors."