Daube is a classic French provençale dish that is made with cheap cuts of meat. It’s a red wine style casserole that’s cooked slowly for a long time. The name Daube comes from the word Daubiere which represents an earthy or terracotta style pot used to cook food. It’s made by first marinating the meat overnight and then cooking it in a Dutch oven with a lid. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat. You can also make it with lamb and white wine.
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