Provençale Braised Beef | Saveur

Ingredients

• 3 1/2 lbs. boneless beef shoulder, shank, chuck, or a mixture
• 4 oz. fresh pork fatback with rind
• 6 cloves garlic, crushed and peeled
• 1/2 bunch parsley, leaves finely chopped
• 1/4 cup cognac
• 3 tbsp. olive oil
• 1 bottle good dry white wine
• 8 oz. fresh pork rib belly with rind
• 5 oz. pork rind, cubed
• 6 medium tomatoes, peeled, cored, seeded, and coarsely chopped
• 2 medium yellow onions, peeled and finely chopped
• 2 medium carrots, peeled, trimmed, and thinly sliced
• 1/2 lb. mushrooms, cleaned, trimmed, and finely chopped
• 3/4 cup pitted black olives
• 1 tsp. mixed dried thyme, oregano, and summer savory
• Salt
• 2 bouquets garnis (each containing 1 small bunch parsley, 1 bay leaf, and 1 strip dried or fresh orange peel tied with kitchen twine)
• 1 cup veal stock, or leftover juice from roasted or braised beef or veal, or pot-au-feu bouillon—otherwise 1 cup water