Recipe: Bearnaise Daube

1 In a large, wide casserole pot, brown your pieces of beef in duck fat (if possible), then remove them to a plate.

2 Line the bottom of the pot with the large pork rind and the veal feet.

3 Place a layer of beef pieces, season, add the ham knuckle, then a layer of vegetables, repeat if needed. Add the bouquet garni and the dried porcini mushrooms lightly chopped.

4 Cover with the wine and water, salt (not too much) and pepper, then cover the pot.

5 Cook for a minimum of 4 hours 30 minutes in a medium oven preheated to 110 °C (gas mark 4), then turn it off while leaving it inside.

6 Serve with potatoes cooked in a steamer basket, then placed on the daube for the last 15 minutes of cooking. What a shame that bakers no longer leave the oven to cool down slowly overnight, for that is where the true daube cooking happened. In the morning, you would only have to remove the fat that had risen to the surface and it was perfect (an experience I had many years ago in Langon at Olivier's place).