Daube is a classic

Provençal Provençal may refer to: *Of Provence, a region of France * Provençal dialect, a dialect of the Occitan language, spoken in the southeast of France *''Provençal'', meaning the whole Occitan language *Franco-Provençal language, a distinct Roman ...

(or more broadly, French)

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

made with inexpensive beef

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

in wine, vegetables,

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, 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 shin for body,

short ribs Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanke ...

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. Daube is adapted in New Orleans cuisine to make

daube glacé Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form. It is served cold as an hors d'oeuvre on crackers or with garlic croutons. It can also be served on French bread with mayonnaise as a kind of po'boy. A tradition ...

. Variations also call for

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ...

s, prunes, and flavoring with duck fat, vinegar,

brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...

, lavender, nutmeg,

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...

s, juniper berries, or orange

peel Peel or Peeling may refer to: Places Australia * Peel (Western Australia) * Peel Island, Queensland *Peel, New South Wales * Peel River (New South Wales) Canada * Peel Parish, New Brunswick * Peel, New Brunswick, an unincorporated communi ...

. 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 The Béarn (; ; oc, Bearn or ''Biarn''; eu, Bearno or ''Biarno''; or ''Bearnia'') is one of the traditional provinces of France, located in the Pyrenees mountains and in the plain at their feet, in southwest France. Along with the three Bas ...

area of France, bulls killed in

bullfighting Bullfighting is a physical contest that involves a bullfighter attempting to subdue, immobilize, or kill a bull, usually according to a set of rules, guidelines, or cultural expectations. There are several variations, including some forms wh ...

festivals 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.

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, 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 Bistro Jeanty is a French bistro in Yountville, California. The restaurant has received a Michelin star. See also * List of French restaurants * List of Michelin starred restaurants in San Francisco Bay Area This article contains a complete li ...

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 The Exploratorium is a museum of science, technology, and arts in San Francisco, California. Characterized as "a mad scientist's penny arcade, a scientific funhouse, and an experimental laboratory all rolled into one", the participatory natur ...

, accessdate=2011-06-20, quote= Think

carbonnade Flemish Stew, known in Dutch as stoofvlees or stoverij and in French as carbon(n)ade ''à la flamande''pot roast,

fricassee Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what i ...

, 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