Beef daube recipe with mushrooms and olives

Ingredients

• 5 tbsp. olive oil
• A piece of brisket of beef weighing between 850-950g
• 400 g shallots or very small onions, trimmed and peeled
• 600 mL fruity red wine
• 4 bay leaves
• 8 long sprigs thyme
• 3 long strips orange rind
• 8 juniper berries, bruised with a rolling pin (optional)
• Splash of brandy (optional)
• 100-150g smoked pancetta lardons
• 250 g button mushrooms
• About 20 black olives
• Salt and freshly ground black pepper (no salt if using salt beef)