Daube is a classic Provençal (or more broadly, French) stew made with inexpensive

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

braised in

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s, garlic, and '' herbes de Provence'', and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "

gelatinous Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

shin for body, short ribs for flavor, and

chuck Chuck is a masculine given name or a nickname for Charles or Charlie. It may refer to: People Arts and entertainment * Chuck Alaimo, American saxophonist, leader of the Chuck Alaimo Quartet * Chuck Barris (1929–2017), American TV producer * C ...

for firmness." Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes. Daube is adapted in New Orleans cuisine to make daube glacé. Variations also call for olives,

prune A prune is a dried plum, most commonly from the European plum (''Prunus domestica''). Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of '' Prunus domestica'' varieties that have a high so ...

s, and flavoring with

duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form ...

fat,

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

, brandy,

lavender ''Lavandula'' (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found in Cape Verde and the Canary Islands, and from Europe across to northern and easte ...

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

, cinnamon, cloves,

juniper berries A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry, but a cone with unusually fleshy and merged scales, which gives it a berry-like appearance. The cones from a handful of species, especia ...

, or

orange Orange most often refers to: *Orange (fruit), the fruit of the tree species '' Citrus'' × ''sinensis'' ** Orange blossom, its fragrant flower *Orange (colour), from the color of an orange, occurs between red and yellow in the visible spectrum * ...

peel. 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 Camargue (, also , , ; oc, label= Provençal, Camarga) is a region of France located south of Arles, between the Mediterranean Sea and the two arms of the Rhône delta. The eastern arm is called the ''Grand Rhône''; the western one is the '' ...

and Béarn area of France,

bull A bull is an intact (i.e., not castrated) adult male of the species ''Bos taurus'' (cattle). More muscular and aggressive than the females of the same species (i.e., cows), bulls have long been an important symbol in many religions, includin ...

s killed in bullfighting

festival A festival is an event ordinarily celebrated by a community and centering on some characteristic aspect or aspects of that community and its religion or cultures. It is often marked as a local or national holiday, mela, or eid. A festival ...

s are often used for daube. Traditionally it should be cooked for a long time and prepared the night before it is served. Daube with lamb is traditionally made with

white wine White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. ...

Daubière

A daube is traditionally made in a daubière, a potbellied earthenware pot with a small base and small opening with a canalled lid that water is poured into. The pot is filled and placed into coals or onto the stove, the lid canal is filled with water, and the contents are slowly cooked. As little liquid as possible is used, and the clay pot prevents the contents from drying. The connective tissues in the meats are gelatinized rather than dissolved. The water in the lid keeps the top of the pot at no more than boiling hot, preventing overcooking of the contents. The temperature of the top of the pot is cooler than that of the bottom, which creates a cycling of vapors and a syrupy result. Dishes related to the daube described above are the daube gardiane from the Camargue (with bull meat), the estouffade de boeuf, also called stufatu, from Corsica (in which maccheroni are also stewed at the end of the cooking time), but also dishes called daube from other, regions further north (e.g. the daube charentaise, in the preparation of which the whole piece of meat is stewed in white wine). What all methods of preparation have in common is that the braising liquid is hardly reduced at the end of the cooking time and is never bound with starch (flour, cornflour, etc.), which is often the case in northern braised dishes (boeuf bourguignon, carbonnade flamande, etc.). In the past it was also common to bind the braising liquid of a stave prepared with venison with freshly slaughtered hare or rabbit blood, i. H. At the end of the cooking time, stir the blood into the braising liquid with a few tablespoons of vinegar and let it boil carefully until a creamy sauce is formed.Vergl. Robert J. Courtine, München 1982, S. 410. Daubi2

File:Daube de boeuf carottes.jpg, Daube of beef with

lardons A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by thre ...

, carrots, and button mushrooms, served on parsnip puree File:Bistro Jeanty - January 2019 - Sarah Stierch.jpg, Daube de boeuf with buttered carrots and peas at Bistro Jeanty in Yountville, California File:Daube of beef.jpg

References

External links

* * {{cite web, url= http://www.exploratorium.edu/cooking/icooks/2-1-03article.html , title= Braising Makes a Tough Cut Tender, work= Science of Cooking, publisher= Exploratorium , accessdate=2011-06-20, quote= Think carbonnade,

pot roast Pot roast is an American beef dish made by slow-cooking a usually tough cut of beef in moist heat. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. These cuts are American terms; d ...

, fricassee, stew, or daube. While all these dishes are variations on braising, most are more complex than those enjoyed by our ancestors. Cuisine of Provence French stews Mauritian cuisine

Daubière

See also

References

External links