*6-8 servings The name of this peasant stew, which unites all the vegetables that are at hand, shows: Corsicans love their homeland and confess to it. It is an ideal dish for a large group of men who gather in the woods after a hard day’s work.
The daube is one of the classic stews in the south of France. In the past, on the evening of the weekly baking day, a ceramic pot with meat and a “garnish” of aromatic vegetables that varied from cook to cook was placed in the cooling earthenware ovens to take advantage of the residual heat. The next noon, after many hours of gentle stewing, one had a wonderfully fragrant dish. The special cooking pots for a stave are high and narrow to prevent the cooking liquid – usually water or wine – from evaporating too intensively. In addition, the cooking pot is sealed with a strand of dough made of flour and a tiny bit of water.
Rinse and peel the carrots and cut them into slices. Peel and coarsely chop the onion and garlic cloves. These aromatic vegetables, the bay leaf, the meat and the red wine in a glass jar form that holds all the ingredients comfortably. Marinate for at least 24 hours.
The following day, rub the mushrooms with a wet kitchen towel.
Large mushrooms may be cut into pieces. Rinse and dry parsley, chop finely.
Remove meat and vegetables from marinade, drain well, wipe meat with a kitchen towel.
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