Daube

A stave (after French " dauber " " stew " =), also Daube Provençale, refers to a special type of stew, which is typical of Provence. Base is generally wild, mostly wild boar. It can also be beef, lamb, mutton or pork can be used. Daube is eaten as a soup. A simple piece of bread accompanies it.

History

Originally, the pot for the stave was filled and placed on the stove or in the oven in the morning. At low heat the meat cooked 8 to 10 hours, depending on how long was the workday. In the evening the food was finally completed. The only requirement was that the resistant stew ablöschte the housewife with red wine. Used were always regional wines, which is why the flavors always distinguished regionally. Daube has been preserved as a tasty dish to this day.

Basic formulation

Normally it takes 1.5 kg of meat. If no game available suitable the beef topside best. The meat is cut into about 4 cm cubes. These vegetables are given, such as carrots, celery, onions and cabbage. Since the Court is older than the notoriety of potatoes in Europe, no potatoes were originally contained. The potatoes are added because of the shorter cooking time later, comes to red wine. The court then cooked over low heat for 8 to 10 hours. Every now and then red wine to be watered, the court should always be covered with liquid.

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