Learn how to make the classic Provencale dish: Daube of Beef. A daube is a slow-cooked stew you will find simmering at a grandmotherly pace in kitchens all across France. Traditionally, they are made with lamb or beef, but you’ll also find pork, rabbit, even octopus daubes.
Classically they are cooked in the lingering embers of a wood fire in special potbellied pots called ‘daubieres’ which are mostly made from copper or clay. The lengthy cooking time combined with the bulbous shape of the cooking vessel creates a convection action where heat from the bottom rises to the top in the form of steam, hits the cooler top, then rains back down over the simmering meat. This action allows the collagen found in braising meats to turn into gelatin and provide a silky mouthfeel to the finished dish.
Many cooks claim it is next to impossible to make a proper daube without a daubiere, though some, including me, will begrudgingly admit it is. If daube making becomes a passion, there is still one potter left in France making daubieres.
Never eat a daube the same day it is made; let the stew mature, its flavors marry and blossom into the work of art that humble peasant cooking is. Serve it with boiled or mashed potatoes, spätzle, potato gratin, or buttered noodles.
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𝑳𝒆𝒂𝒓𝒏 𝒕𝒐 𝒄𝒐𝒐𝒌 𝒔𝒊𝒎𝒑𝒍𝒆 𝑭𝒓𝒆𝒏𝒄𝒉 𝒇𝒐𝒐𝒅 𝒘𝒊𝒕𝒉 𝒆𝒂𝒔𝒚 𝒔𝒕𝒆𝒑 𝒃𝒚 𝒔𝒕𝒆𝒑 𝒓𝒆𝒄𝒊𝒑𝒆𝒔 𝒕𝒐 𝒃𝒓𝒊𝒏𝒈 𝒂 𝒕𝒂𝒔𝒕𝒆 𝒐𝒇 𝑭𝒓𝒂𝒏𝒄𝒆 𝒊𝒏𝒕𝒐 𝒚𝒐𝒖𝒓 𝒌𝒊𝒕𝒄𝒉𝒆𝒏. 𝑴𝒚 𝒏𝒂𝒎𝒆 𝒊𝒔 𝑭𝒓𝒂𝒏𝒄𝒐𝒊𝒔, 𝒋𝒐𝒊𝒏 𝒎𝒆 𝒆𝒗𝒆𝒓𝒚 𝑾𝒆𝒅𝒏𝒆𝒔𝒅𝒂𝒚 𝒇𝒐𝒓 𝒂 𝒃𝒓𝒂𝒏𝒅 𝒏𝒆𝒘 𝒓𝒆𝒄𝒊𝒑𝒆.
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Негізгі бет Тәжірибелік нұсқаулар және стиль Provençale Braised Beef Short Ribs - Daube a la Provençale
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