sélabore

Sélabore is a term of French origin, often used in a culinary context, to describe a slow-cooked preparation of ingredients, typically meat or vegetables. The process involves simmering these components in a liquid, such as broth, wine, or water, over a low heat for an extended period. This method aims to tenderize tougher cuts of meat and allow the flavors of the ingredients to meld together harmoniously.

The result of a sélabore dish is usually a rich, deeply flavored, and tender final product. It is often associated with rustic and traditional cooking techniques, where patience is a key ingredient. Common examples might include a beef stew or a vegetable ragout, where the slow cooking transforms the raw ingredients into a cohesive and satisfying meal. The term emphasizes the deliberate and unhurried nature of the cooking process.