Daube de boeuf: slow-cooked French beef stew recipe

Ingredients

• 2 kg shank, chuck or round of beef, cut into 5cm pieces
• 1 tbsp olive oil
• 150 g rindless streaky bacon, blanched in boiling water for 5 minutes, drained and cut into 1cm diced lardons
• 400 g pork rind from a belly joint
• 1 1/2 carrots, peeled and finely chopped
• 200 g onions, peeled and cut into small quarters
• 500 g tomatoes, peeled, deseeded and diced
• 1 or 2 orange zest peelings about 12cm long in total
• 1 pinch caster sugar
• 1 pinch salt and freshly ground black pepper, to taste
• 150 g chilled firm white porkfat (from belly), for larding
• 4 cloves garlic, peeled
• 1 small bunch flat-leaf parsley
• 1 pinch fine salt
• 2 tbsp olive oil
• 2 bottles red wine, preferably tannic
• 2 sprigs fresh thyme
• 1 bay leaf