Daube de Boeuf is essentially a slow-simmered beef or lamb stew from France. It is traditionally cooked in a special pot called a daubière, although it can also easily be made in a Dutch oven or similar pot. The meat is usually marinated overnight in wine, vegetables and herbs, followed by long slow braising.
As with many French recipes, each region has its own variations. In Provence, for example, they may include olives such as black Nicoise or green Picholine, orange zest, rosemary, fennel, salt pork or oven-roasted tomatoes and braise the meat & vegetables in a dry white wine. In the Charentes region you might find various types of pork cooked slowly with several cuts of beef in red wine. This flexibility should encourage each cook to experiment with the various elements and ingredients in this technique to find a variation that appeals to them.
One of the big variables in cooking a beef stew such as this is the time you take to make it. This recipe is intended to be made over a period of several days. Most of that time is spent marinating the meat or slowly cooking it in the oven. If you don’t have that much time, you can easily complete all the steps in one day. The results won’t be quite the same, but it will be incredibly good. The extra time, however, even if you just let the cooked daube rest overnight, will affect the final flavor of the dish. It will also give you the flexibility of having the daube almost ready to serve the next day.
Our recipe can be found here, in our Recipes section.
If you are interested in a daubière you can find one from Provence on Barbara Wilde’s website, L’Atelier Vert, Everything French Gardening. She also has a great recipe using a daubière.
Experiment and enjoy.