Recipe: Daube de boeuf du bon vieux temps

Marinade to prepare the day before:

1- Cut the meat into large chunks.

2- Peel and slice the onions, cut the celery into sections, peel and slice the carrots.

3- In a bowl, place the meat with the onions, carrots, celery, bay leaf, salt and about ten peppercorns.

4- Add the red wine and a drizzle of olive oil.

5- Mix, cover with plastic wrap (cling film) then refrigerate for 24 hours.
The same day:

6- Drain the meat and vegetables from the marinade using a strainer over a bowl to reserve the liquid.

7- Heat your Dutch oven over high heat with a little olive oil and brown the meat and vegetables in it.

8- Once the liquid has evaporated, sprinkle with flour and mix.
Then add the marinade liquid and add water until the meat is completely covered.

9- Cover the Dutch oven and let simmer for 2 hours over low heat, stirring the daube from time to time.

10- After 2 hours, add the candied orange strips cut into very small pieces and continue cooking covered over low heat for another 1 hour.