What is Daube?

Daube is a stewed native in the south of France. It is made of meat, usually beef or lamb, slowly cooking wine with vegetables and aromatic spices. The ingredients are added in layers, with meat on the bottom and vegetables and spices at the top. From start to end, including marinating, cooking and serving, traditional Daube will take days to prepare. The meat should be cut into cubes, each of which is the size of a large bites. Fat and cartilage add to the bowl and only the largest pieces should be cropped.

Daube's distinctive aroma and taste comes from its spices. These spices include orange peel, cinnamon rod, whole nails and pepper and herbs such as thyme, bay leaf and parsley. The spice is associated with curd and tightly tied to form a package or bouquet.

Traditional is slowly cooked in Daubière, round cooking of clay with a small hole in the fist at the top and flat lid. In fact, there are many people in France who would insist on the fact that Daube can't bI can make in any other meal. For those who are less specific, a Dutch oven or similar dishes can be used.

In the production of DAUBE, the meat is first and there is a vegetable. Normally carrots, onions and fennel are used. Small bacon cubes called Lardoons are also used. The next comes the spice bouquet and finally the wine is added. Expensive wine is not required and any wine that tastes nicely in a glass will work well in stew.

It is important to give Daube enough time to marinate before cooking. At the bare minimum, it should be allowed to marinate overnight, with some recipes that require a mix to sit up to two days before cooking. When marinating, the stew should be kept in the refrigerator to prevent the beach.

Just before cooking, it will be necessary to add several final ingredients. Garlic and chopped tomatoes are commonly used, but olives are a signature element.Green or black olives can be used, but they may have to be rinsed first to remove part of the salt. After the top of the stew with these last ingredients, the food is ready for the oven.

Slow cooking is the key to the production of a good daube. In France, some people still prepare food in the traditional method of placing Daubière on hot coal in an open fireplace, but many use modern furnaces. When using the oven, many people recommend starting with high heat before it is slowly reduced. Whatever the method is used, the food is left to cook up to five hours before serving.