Daube Savoyard

• 4 oz. cepe mushrooms
• 4 oz. pork fat
• 1/3 c. Marc de Bourgogne or Marc de Fine
• 2 cloves garlic, 1 chopped fine
• 2 fennel bulbs, 1 skinned and chopped
• 4 1/2 lbs beef, bottom roast
• 1 T. olive oil
• 3 T. butter
• 5 oz. ham steak diced
• 6 shallots, chopped fine
• 4 onions, chopped fine
• 4 carrots, sliced
• 1 bunch fine herbs, chopped
• 1/2 c. beef bouillon
• 3 1/2 oz. parsley
• 2 oz. coarse salt
• freshly ground pepper
• 1 bottle dry white wine

1. Soak cepes in cold water for an hour. Preheat oven to 240 degrees F. Cut pork fat into cubes and marinate for an hour in Marc with one whole clove garlic and one bulb fennel. Cut incisions in the beef roast and stuff with cubes of marinated pork fat. Heat oil and one Tbs. butter in a frying pan and saute ham. Remove. Place roast in pan and sear on all sides, about 10 mins. Cover, remove from heat, and allow to sweat for 15 mins. In a dutch oven, cook shallots and chopped garlic until golden. Add roast and ham. Cover and keep warm. Fry the onions, carrots, chopped garlic and fine herbs. Mositen with beef bouillon. Cover and bring to a boil 3 times. Place cepes around the roast. Add the other fennel bulb and parsley. Season to taste.
2. Boil white wine and Marc. Flambe and pour over roast. Cover with foil and place pot lid on top of foil. Cook in oven for 5 hours.

cepe mushrooms, pork fat, garlic, fennel bulbs, beef, olive oil, butter, ham steak diced, shallots, onions, carrots, herbs, beef bouillon, parsley, coarse salt, freshly ground pepper, white wine

Taken from www.epicurious.com/recipes/member/views/daube-savoyard-1203932 (may not work)