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A daube is a rich southern French dish of beef braised in red wine, liberally seasoned with herbs. Its name is a specific application of a wider term, en daube, which denotes such a cooking method for meat. It was probably borrowed by French from a Spanish doba, never actually recorded but assumed to have been derived from the verb dobar ‘stew’. It found its way into English as long ago as the early eighteenth century: Hannah Glasse, for instance, gave a recipe in her Art of Cookery (1747) for ‘Beef à la Daub. You may take a Buttock of Beef, lard it, fry it … put it into a Pot … stew it.’

Subjects: Cookery, Food, and Drink.

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