Daube de Boeuf Provençale

“Daube” essentially just means seasoning, and is actually thought to come from the Italian word of the same meaning – addobbo. Traditionally, it’s a stewed country French dish that would be cooked in an earthenware pot using cheaper meats that required long periods of cooking to ensure safety in cooking in lower income areas. Cooked all over France, the original usage of this recipe (or… Read More