If we were to describe the daube in a few words, we could say that it is a meat stew (most often beef is used, but you can also opt for wild boar, lamb, mutton or even bull) that is marinated in a good red wine from a vineyard in Provence (it is recommended to use the same wine for your tasting as the one used for the marinade)
The recipe for the daube
Ingredients needed for your daube:
- For the marinade: 2 onions cut into 8 or 4 with cloves
- 1 leek
- 3 carrots
- 2 cloves of garlic in their skin
- 1 crushed garlic clove
- 1 orange peel
- Thyme, bay leaf, parsley, celery and especially some juniper berries
Sprinkle with :
- 1 litre of red wine
- 1 small glass of vinegar
- 2 good spoonfuls of oil and peppercorns
To ‘brown’ :
- A small glass of oil
- 100 g of salt pork
- A glass of hot water
First, put the pieces of meat in the terrine to marinate for half a day. Stir the marinade from time to time.
Put the oil and the finely chopped salt pork into the casserole dish and melt it over a medium heat before adding the chopped leek.
When the leek has browned, remove the onions and carrots from the marinade. Drain them and fry them too.
Then remove the pieces of meat with a skimmer. Place them in the pan, stirring occasionally, and moisten with the liquid from the marinade.
Simmer quite strongly and when the juice seems to have reduced by a third, add some hot water. At this point, close the pot tightly and even fill the lid (or a hollow plate) with water, the level of which should always be maintained.
In the past, the pot was placed in a nest of coals and covered with ashes. In this way the dish would simmer all night.
Daube is always served warm. Degrease it before putting it back on the fire, which should always be low. Cold and jellied, it is always delicious. Turn it out of the mould and cut it into slices, like the galantine. It is traditionally accompanied by a macaroon. For a festive meal, you can add black olives and porcini mushrooms.