Provençale Braised Beef

Name: Provençale Braised Beef
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

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Richard Olney preferred to cook this dish in seasoned earthenware, but also recommended enameled ironware (like Le Creuset). This recipe is from his French Menu Cookbook.

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