Boeuf En Daube

Ingredients
Marinade
2 cloves
1 onion, cut into quarters
2 cups red wine
2 strips orange zest
2 garlic cloves
1/2 celery stalk
2 bay leaves
some parsley stalks

1.5 kg (3 lb 5 oz) beef topside or rump cut into large cubes
2 tbsp oil
3 strips pork fat
1 pigs trotter or 8 oz piece streaky bacon
3 cups beef stock

Method
1. Make the marinade first - push the cloves into th a piece of onion and mix in a large boil with the remaining marinade ingredients. Season the beef with salt and pepper, place in marinade and leave in the fridge overnight.
2. Heat the oil in a pan. Take beef out of marinade, pat dry and brown in batches in the oil. Use some of the marinade liquid to deglaze the pan between batches to prevent bits sticking and burning.
3. Strain the marinade through a sieve into a bowl and tip the contents of the sieve into the pan to brown. Remove from pan. Add marinade liquid and boil for 30 seconds, stirring constantly.
4. Place the pork fat into a large casserole dish and add pigs trotter/bacon, beef and marinade ingredients. Pour in marinade liquid and stock. Bring to the boil, cover, reduce heat and simmer gently for 2-2.5 hours or until the meat is tender.
5. When cooked, lift the meat out of the casserole into a serving dish and discard the garlic, onion, pork fat and pigs trotter/bacon. Pour the liquid through a fine sieve and skim off as much fat as possible, then return to the casserole. Boil until reduced by half and syrupy. Pour the gravy over the meat and serve.