Daube: Difference between revisions

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|description=Daube is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence,..
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[[Image:Chicken La Daube.jpg|thumb|300px|right|[[Chicken La Daube]]]]
[[Image:Chicken La Daube.jpg|thumb|300px|right|[[Chicken La Daube]]]]
'''Daube''' is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in [[wine]], [[vegetables]], [[Garlic|garlic]], and [[herbes de Provence]], and traditionally cooked in a daubière, a braising pan.
'''Daube''' is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in [[wine]], [[vegetables]], [[Garlic|garlic]], and [[herbes de Provence]], and traditionally cooked in a daubière, a braising pan.
 
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A daube can be made with [[beef]], [[chicken]], [[lamb]] or [[fish]].
A daube can be made with [[beef]], [[chicken]], [[lamb]] or [[fish]].
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Currently our daube recipes are all [[Mauritian]] in origin.
Currently our daube recipes are all [[Mauritian]] in origin.
* [[Chicken La Daube]] - [[Chicken]] daube
* [[Chicken La Daube]] - [[Chicken]] daube

Revision as of 17:22, 19 March 2014

Chicken La Daube

Daube is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.

A daube can be made with beef, chicken, lamb or fish. Currently our daube recipes are all Mauritian in origin.

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