Beef daube | Gourmet Traveller

Ingredients

• 3 large onions
• 2 kg beef chuck, cut into 8-10cm pieces
• 2 large carrots, thickly sliced widthways
• 6 garlic cloves, sliced
• 2 celery stalks, including tops, strings removed and coarsely chopped
• 1 8cm-strip of dried orange peel (see note)
• 1 bouquet garni (see note)
• 1 cinnamon quill
• 10 black peppercorns, crushed
• 5 juniper berries, crushed
• 5 cloves
• 750 ml dry red wine (3 cups)
• 125 ml good-quality aged red wine vinegar (½ cup)
• For dusting: plain flour
• 100 ml extra-virgin olive oil
• 300 gm bacon or pancetta, cut into batons
• 40 black Niçoise olives (½ cup)
• To serve: macaroni or rigatoni, mixed leaf salad and finely grated parmesan