Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Daube> ?p ?o }
- Daube abstract "Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.Daube is adapted in New Orleans cuisine to make daube glacé.Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube.Traditionally it should be cooked for a long time and prepared the night before it is served.Daube with lamb is traditionally made with white wine.".
- Daube country France.
- Daube ingredient Beef.
- Daube ingredient Garlic.
- Daube ingredient Herbes_de_Provence.
- Daube ingredient Vegetable.
- Daube ingredient Wine.
- Daube ingredientName "Beef,wine,vegetables,garlic,herbes de Provence".
- Daube region Provence.
- Daube thumbnail Daube_de_boeuf.JPG?width=300.
- Daube type Stew.
- Daube wikiPageExternalLink 2-1-03article.html.
- Daube wikiPageID "1697135".
- Daube wikiPageLength "4601".
- Daube wikiPageOutDegree "51".
- Daube wikiPageRevisionID "670591278".
- Daube wikiPageWikiLink Beef.
- Daube wikiPageWikiLink Braising.
- Daube wikiPageWikiLink Brandy.
- Daube wikiPageWikiLink Bull.
- Daube wikiPageWikiLink Bullfighting.
- Daube wikiPageWikiLink Béarn.
- Daube wikiPageWikiLink Camargue.
- Daube wikiPageWikiLink Carbonade_flamande.
- Daube wikiPageWikiLink Category:Cuisine_of_Provence.
- Daube wikiPageWikiLink Category:Stews.
- Daube wikiPageWikiLink Chuck_steak.
- Daube wikiPageWikiLink Cinnamon.
- Daube wikiPageWikiLink Clove.
- Daube wikiPageWikiLink Daube_glacé.
- Daube wikiPageWikiLink Duck_(food).
- Daube wikiPageWikiLink Exploratorium.
- Daube wikiPageWikiLink Festival.
- Daube wikiPageWikiLink France.
- Daube wikiPageWikiLink Fricassee.
- Daube wikiPageWikiLink Garlic.
- Daube wikiPageWikiLink Gelatin.
- Daube wikiPageWikiLink Gelatinous.
- Daube wikiPageWikiLink Herbes_de_Provence.
- Daube wikiPageWikiLink Juniper_berry.
- Daube wikiPageWikiLink Lardon.
- Daube wikiPageWikiLink Lardons.
- Daube wikiPageWikiLink Lavandula.
- Daube wikiPageWikiLink Lavender.
- Daube wikiPageWikiLink List_of_stews.
- Daube wikiPageWikiLink Nutmeg.
- Daube wikiPageWikiLink Olive.
- Daube wikiPageWikiLink Orange_(fruit).
- Daube wikiPageWikiLink Paula_Wolfert.
- Daube wikiPageWikiLink Peel_(fruit).
- Daube wikiPageWikiLink Pot-au-feu.
- Daube wikiPageWikiLink Pot_roast.
- Daube wikiPageWikiLink Provence.
- Daube wikiPageWikiLink Prune.
- Daube wikiPageWikiLink Saveur.
- Daube wikiPageWikiLink Short_ribs.
- Daube wikiPageWikiLink Stew.
- Daube wikiPageWikiLink Vegetable.
- Daube wikiPageWikiLink Vinegar.
- Daube wikiPageWikiLink White_wine.
- Daube wikiPageWikiLink Wine.
- Daube wikiPageWikiLink File:Daube_de_boeuf.JPG.
- Daube wikiPageWikiLink File:Daubi2.JPG.
- Daube wikiPageWikiLinkText "Daube provençale".
- Daube wikiPageWikiLinkText "Daube".
- Daube wikiPageWikiLinkText "daube".
- Daube country France.
- Daube hasPhotoCollection Daube.
- Daube mainIngredient "Beef, wine, vegetables, garlic, herbes de Provence".
- Daube name "Daube".
- Daube region Provence.
- Daube sign Paula_Wolfert.
- Daube source "The Cooking of Southwest France, 2002, p. 37, ISBN 0-7645-7602-X".
- Daube text "A daube is best made in a daubière. The shape of the pot makes sure condensation builds and no evaporation occurs, so everything stays moist.".
- Daube type Stew.
- Daube wikiPageUsesTemplate Template:Bq.
- Daube wikiPageUsesTemplate Template:Citation_needed.
- Daube wikiPageUsesTemplate Template:Cite_journal.
- Daube wikiPageUsesTemplate Template:Cite_web.
- Daube wikiPageUsesTemplate Template:Clear.
- Daube wikiPageUsesTemplate Template:Commons.
- Daube wikiPageUsesTemplate Template:Infobox_prepared_food.
- Daube wikiPageUsesTemplate Template:Other_uses_of.
- Daube wikiPageUsesTemplate Template:Portal.
- Daube wikiPageUsesTemplate Template:Refimprove.
- Daube wikiPageUsesTemplate Template:Reflist.
- Daube wikiPageUsesTemplate Template:Wiktionary.
- Daube subject Category:Cuisine_of_Provence.
- Daube subject Category:Stews.
- Daube hypernym Stew.
- Daube type Article.
- Daube type Food.
- Daube type Article.
- Daube type Food.
- Daube type FunctionalSubstance.
- Daube type Thing.
- Daube type Q2095.
- Daube comment "Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat.".
- Daube label "Daube".
- Daube sameAs Daube_(Gericht).