Stave (court)
A stave (from the French “dauber” = “to stew”), also Daube provençale , describes a special type of ragout that is typical of Provence . The base is generally game , mostly wild boar . Beef, lamb, mutton or pork can also be used. Daube is eaten like soup. A simple piece of bread is served with it.
history
Originally, the pot for the stave was filled in the morning and placed on the stove or in the stove. The meat cooked on a low flame for 8 to 10 hours, depending on how long the working day was. In the evening the meal was finally ready. The only requirement was that the housewife constantly extinguished the stew with red wine . Regional wines were always used, which is why the flavors always differed regionally. Daube has been preserved as a tasty dish to this day.
Basic recipe
Normally you take 1.5 kg of meat. If no game is available, the beef shell is best. The meat is cut into cubes about 4 cm. Vegetables are added, such as carrots , celery , onions and cabbage . Since the dish is older than potatoes are known in Europe, it originally did not contain any potatoes. The potatoes are added later because of the shorter cooking time, plus red wine. The dish is then cooked over a low flame for 8 to 10 hours. Every now and then red wine has to be poured in, the dish should always be covered with liquid.
literature
- Georganne Brennan: My culinary diary from Haute Provence. With 125 recipes. Christian Verlag, Munich 1999, ISBN 3-88472-370-7 .
- Wolfram Siebeck: A goulash from Provence http://www.zeit.de/zeit-magazin/2016/31/gulasch-provence-wochenmarkt
