Boeuf en Daube

Daube is usually thought of as being made with beef, but there are many daubes in Provence. The only criterion is that the dish is baked very slowly in a casserole known as a ‘daubière’ which is pot-bellied, with a small lid, so the meat keeps moist. Avignon makes a mutton daube, using leg of lamb with vegetables and white wine; hare, rabbit, goat, even boar are used if available, and there is a daube of octopus, flavoured with tomatoes and garlic. Novelist Jean Giono remem