Plural of daube; a method of cooking meat slowly in a covered pot with liquid and vegetables, popular in French and Mediterranean cuisine.
From French 'daube' (braised meat dish), possibly from Italian 'd'albo' or Latin 'alba' (white), referring to the pale appearance of stewed meat, or from Arabic origins via Occitan.
The daube is one of those dishes that gets better with time—it's literally medieval peasant cooking that became fancy enough for royal tables because slow-cooking transforms tough cheap meat into silk!
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