A method of cooking meat, usually beef, slowly braised in wine and vegetables; a classic French or Mediterranean stew.
From Old French 'daube,' related to 'dauber' (to coat/smear). The cooking method involves coating meat and vegetables in cooking liquid, hence the similar root.
A proper daube is cooked so slowly and carefully that the tough cuts of meat become incredibly tender and flavorful—it's peasant cooking elevated to fine art, showing how slow-cooking transforms cheap ingredients!
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