Daube

Daube is a classic French stew made with cubed beef braised in wine, vegetables, garlic, and herbes de provence. Although most modern recipes call for red wine, a minority call for white wine, and the earliest recorded daube recipes call for white wine. Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day between each stage to allow the flavors to meld together. In the Camargue area of France, bulls killed in the bull-fighting festivals are often used for daube.
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n. stave, thin strip of wood set edge to edge to form side of barrel; stake, bolster stake, stanchion

n. stew, dish of meat and vegetables that is cooked by simmering; casserole

v. braise, saute and then simmer slowly (of meat); stew, cook at a slow boil

A slowly cooked French stew of meat or fish ibraised n wine and stock with vegetables and herbs.

daube
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