Le Coufidou ou La Daube Aveyronnaise

Beef in a rich wine sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

In country districts this dish, the secret of which is the long, slow cooking, would be prepared the evening before and left to cook all night in the embers of the fire.

You will not be surprised to learn that in Gascony generous quantities of armagnac are used in preparing their version of a daube. The joint is generally kept whole and not cut into pieces.

In the foothills of the Pyrenees the country people round Foix use white wine for their daube and like to