One of the mysteries of the English language finally explained.
A stew of meat, typically beef, braised slowly in wine.
- ‘Main courses included best end of lamb with shallot purée and rosemary jus, and daube of beef with pomme purée and root vegetables.’
- ‘The extensive menu offers a variety of European foods, including its local dishes of escargots, daube de lapin, tete de veau sauce Gribiche and it offers an excellent cheese board.’
- ‘My main course was a daube of beef on a bed of creamed potatoes, with glazed vegetables and a sweet jus.’
- ‘When I left university, vaguely aware that things were moving on, I found Elizabeth David and tried to make boeuf bourguignon and daubes without success.’
- ‘France also has a number of complex daube and civet recipes for hare.’
- ‘Beef with carrots was braised to a deep, glossy brown, like a daube, but was a bit on the ragged side and less melting than would be perfect.’
(of meat) braised slowly in wine.
- ‘Meat cooked ‘en daube’ is usually braised in red wine stock with root vegetables and herbs.’
- ‘Wait a minute, thought I. Am I not in France, home of the gratin dauphinois, the mousse au chocolat, the boeuf en daube?’
- ‘The cooked foodstuff was then removed to be eaten ‘dry’ (without the sauce) and often cold. If the food was eaten in its sauce, it ceased to be en daube and became en compote.’
- ‘Beef is often prepared as a stew called boeuf en daube with vegetables being a main staple served as a gratin, in salads or stuffed with meat.’
- ‘We stopped for lunch in this attractive village where I had a single course of boeuf en daube (a Provencal classic) with pasta.’
French; compare with Italian addobbo ‘seasoning’.
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