Daube is a classic Provençal (or more broadly, French) stew.
The first time I ate Daube I was in Cucuron, a small village in central Provence in the south of France. It was years ago and still to this day I remember how tender, how succulent the meat was, the sweet melt-in-your-mouth braised carrots, the sauce smelt so good with a hint of orange and just thick enough to easily coat those steamed potatos. In short, I was thoroughly conquered.
So of course I had to learn to make it ! And today I am proud to be able to share this recipe with you which has received the nod of Boyfriend – my highly esteemed personal food critic . Enjoy !
INGREDIENTS
750 gr beef chuck, beef shank
1 tsp kosher salt
2 large onions
6 small carrots
½ white stalk leek
1∕8 tsp nutmeg powder
2 bay leaves
2 cloves
3 small garlic cloves
1 sprig of thyme
Black pepper
1 dried orange peel
3 tbsp olive oil
400 gr tomato pulp
1 1/2 cup red wine of the Rhône region
1 cube of chicken stock
Please SUBSCRIBE if you like this video.
See you soon 🙂