Le Daube de Boeuf

Preparation time:      30 mins
Cooking time:             2 hrs 30 mins
Serves:                        6

What you need

1kg John Penny top rump of beef, sliced into large squares about 1cm thick
2 tbsp olive oil
280g pancetta
2 onions, thinly sliced
2 carrots, sliced on the diagonal
1 stick of celery
2 tomatoes, skinned and sliced
2 cloves garlic
1 sprig thyme
1 bay leaf
1 sprig parsley
300ml red wine
Freshly ground pepper
Persillade, To garnish

How to cook

Preheat the oven to Gas 2, 150°C, fan 130°C, 300°F.

Put the olive oil in a casserole dish.

Add ¾ of the pancetta, then the vegetables. Arrange the beef on top.

Flatten the garlic cloves with a knife and bury among the meat, along with the bundle of herbs. Cover with the rest of the pancetta.

Place on a medium heat, and begin to cook, uncovered.

After about 10 minutes, pour the wine into another pan, bring it to a fast boil.

Pour the bubbling wine over the meat. Cover with a lid and transfer to the oven for about 2½ hours.

Remove the herbs and serve, sprinkled with a little persillade.

This is good served with a wide, rippled pasta such as pappardelle, mixed with some of the beef's juices.