daube

Daube (French pronunciation: [dob] , Occitan: adòba or adobo) is a French slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the bœuf en daube à la provençale, a Provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière–a braising pot.

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  1. Morning Glory

    Recipe Daube de boeuf (Provençal beef stew)

    Long slow cooking is essential to achieve the deep flavour of a classic French beef daube. The cheapest cut of beef is transformed into a luxurious dish. Dark chocolate adds a complex flavour and gloss to the sauce with no sweetness. It may not be strictly traditional to add chocolate but you...
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