- 3/4 lb beef chuck roast; cut into 1" cubes
- *** Marinade ***
- 1 md. carrot; finely chopped
- 1 sm. onion; chopped
- 1 sm. stalk celery; finely chopped
- 5 peppercorns
- 1 sprig fresh thyme; bruised in your hands
- 1 sprig fresh rosemary; bruised in your hands
- 1 cup robust red wine (I like an Australian Shiraz)
- 1 tsp. red wine vinegar
- 2 strips orange rind
- 1 tsp. salt
- *** Daube ***
- 1 1/2 oz. salt pork; cut into strips
- 1/2 cup beef stock
- 1 sm. onion; coarsely chopped
- 1 bay leaf
- Salt and pepper to taste
1. Combine marinade ingredients in a large zippered storage bag, and add meat.
2. Marinate for 8 to 48 hours in the refrigerator, turning bag over to redistribute marinade every 4 to 6 hours.
3. Pour marinade through a strainer into bowl and set aside, discarding everything except the meat.
4. Pat the meat dry and season with salt and pepper.
5. Heat oven to 300 degrees.
6. Place a dutch over medium heat and add the salt pork and oil. Cook until fat is rendered and pork is crisp. Remove with a slotted spoon and reserve.
7. Increase heat to medium high. Brown beef in three or four batches (to avoid over-crowding) and set aside.
8. Reduce heat to medium low and cook onions stirring occasionally, until they begin to brown.
9. Return beef and salt pork to pot and add reserved marinade, beef stock, and bay leaf. Increase heat to high, bring just to a boil, then immediately cover and place pot in the oven and cook for 2 - 2 1/2 hours. Note: the liquid should not quite cover the meat.
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