Traditional beef daube

Method

• 1
  Place chopped onion, carrot, celery, spice, garlic, bay leaves, brandy, wine and beef in a bowl. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
• 2
  Preheat the oven to 170°C. Strain beef mixture, reserving marinade, beef and vegetable mixture separately. Bring the marinade to the boil in a pan over medium-high heat. Cook for 5-6 minutes, skimming surface.
• 3
  Heat half each of the oil and butter in a large flameproof casserole over medium-high heat. Brown beef in batches, then set aside. Add reserved vegetables and cook, stirring, for 2-3 minutes. Add tomato paste and stir for 1 minute, then stir in the flour. Return the meat to the pan with marinade and stock. Bring to the boil, then cover and cook in the oven for 1 1/2 hours.
• 4
  Meanwhile, place eschalots, sugar and enough water to cover in a saucepan and bring to the boil over medium-high heat. Reduce heat to medium and simmer for 8-10 minutes until onions are tender. Set aside until needed.
• 5
  Heat remaining butter and oil in a frypan over medium heat. Cook pancetta or speck, stirring, for 2-3 minutes until it starts to crisp, then remove with a slotted spoon and set aside. Add mushrooms to the pan, then cook for 2-3 minutes until softened. Set aside with pancetta.
• 6
  Skim any fat from the surface of the beef pan. Strain, returning the liquid to the pan and setting beef and vegetables aside in a bowl. Return pan to medium-high heat for 3-4 minutes to reduce and thicken sauce. Return beef to the sauce with eschalots, pancetta and mushrooms. Simmer for 5 minutes to heat through.
• 7
  Serve with aligot, and a salad if desired.