|
|
| back to Glossary Index |
 |
|
|
|
|
A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French. Vegetables, herbs, and spices are added into the stew as it cooks.
|
|
|
|
Daube term - Related Content |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
