What does daube mean?
Definitions for daube
doʊbdaube
This dictionary definitions page includes all the possible meanings, example usage and translations of the word daube.
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Wiktionary
daubenoun
a stew of braised meat, usually beef
Wikipedia
Daube
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.
Wikidata
Daube
Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. 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. It is generally served with noodles, rice or mashed potatoes. Daube with lamb is traditionally made with white wine.
Surnames Frequency by Census Records
DAUBE
According to the U.S. Census Bureau, Daube is ranked #46219 in terms of the most common surnames in America.
The Daube surname appeared 461 times in the 2010 census and if you were to sample 100,000 people in the United States, approximately 0 would have the surname Daube.
93.9% or 433 total occurrences were White.
2.8% or 13 total occurrences were of Hispanic origin.
1.9% or 9 total occurrences were of two or more races.
Numerology
Chaldean Numerology
The numerical value of daube in Chaldean Numerology is: 9
Pythagorean Numerology
The numerical value of daube in Pythagorean Numerology is: 6
Popularity rank by frequency of use
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