Daube

Daube is a French slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the bœuf en daube à la provençale, a provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière – a braising pot. The Oxford English Dictionary defines a daube as "A braised meat (usually beef) stew with wine, spices, etc". In The Oxford Companion to Food, Philip and Mary Hyman note that the word is a French culinary term indicating both a method of cooking and a type of dish. The Dictionnaire de l'Académie française dates the word to the 16th century, and says that it derives from the Occitan dobba, a marinade. In the 18th century, daubes were a specialty of the French town of Saint-Malo. The Hymans comment that there were many different types: "artichokes en daube, celery, pork cutlets, goose— all these and many other foodstuffs besides were prepared en daube". Most were made to be eaten cold. Daubes remained popular in 19th-century France, but by then, they were nearly always meat dishes, usually beef, eaten hot. By the end of the 20th century, the term was largely confined to bœuf en daube. The dish came to be seen as rustic and old-fashioned, and the copper pots—daubières—in which it was traditionally cooked became "a curiosity in antique markets".

Source: Wikipedia