Blog / Trending

Eat This Word: Daube

JBF Editors

September 19, 2014

Search
Recipes

Daube

WHAT? "Daube might be called a more rustic cousin of boeuf à la bourguignonne, typically made with heartier red wine and perfumed with earthy dried cèpes," according to Saveur Cooks Authentic French. Daubes resemble many stews in that the meat is first browned over a high heat. Then aromatic vegetables and braising liquid (water, stock, or wine) are added, and the covered mixture is simmered for hours. Daubes are cooked in daubières, which can be made out of earthenware, stoneware, or copper. Daube de boeuf, traditionally affiliated with Provence, is the best-known daube, but every part of France has a variation, which may contain vegetables as varied as artichokes and celery, and other meats such as pork, goose, pheasant, and lamb. Originally, the cooking term daube referred to a meat dish that was braised and then served cold, but now they are almost all served hot.

WHERE? French Quarter Classic 

WHEN? September 20, 2014 

HOW? Daube Glacé with Garlic Croutons