Charentaise Daube of Beef with Red Wine and Cognac

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Preparation info

  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

Few beef stews have as rich a flavor, as buttery a texture, and as heady an aroma as this famous daube from the beautifully and gastronomically fascinating Charentes region on the Atlantic coast of France.

Traditionally, chunks of beef, a pig’s or calf’s foot, pork rind, carrots, and shallots are cooked together slowly with red wine in an earthenware pot, shaped much like a bean pot, called a câline locally. After several hours the food and rind are removed, cut into small pi