Daube provençale
Beef marinated in red wine with garlic, herbs and orange peel, then braised for hours in a pot-bellied daubière until it gives to a spoon.
What makes it daube provençale
- Beef marinated overnight in red wine.
- Orange peel, garlic, thyme and bay.
- Braised very slowly — and better the next day.
Where it comes from
The daubière, a tall, narrow-necked earthenware pot, shares its name — whether the pot named the dish or the other way round is told both ways. It was a dish for Sundays and feasts, left to cook slowly at the back of the stove or in the embers.
Avignon's version, the daube avignonnaise, is made with lamb or mutton in white wine. In Nice the leftover sauce and meat go into ravioli the next day.
How it varies
- Daube avignonnaise
- Lamb or mutton, in white wine.
- Ravioli à la daube
- Nice's way with the leftovers: ravioli filled with the meat, in its sauce.
Be the first here
Start your own daube provençaleNo one here has made daube provençale yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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