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A traditional French casserole of meat or vegetables braised in wine and stock, flavoured with herbs and often, orange peel.
The name (or daubiere) also applies to the traditional lidded-earthenware dish in which it's cooked.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.