Boeuf en Daube Provencale

• 2 pounds lean beef, cut in 2 1/2-inch cubes.
• 1 pound salt pork
• 1/4 pound pork skin
• 3 tablespoons butter
• Flour
• 2 large onions, thinly sliced
• 1 clove garlic, chopped
• 3 carrots, thinly sliced
• Pinch of ground cloves
• 1 teaspoon thyme
• 1 bay leaf
• 1/4 cup cognac, warmed
• 1 bottle red Burgundy or California Pinot Noir
• 1/2 cup water
• Salt, freshly ground black pepper

1. Cube salt pork and cut pork skin into small rounds.
2. Try out salt pork.
3. When browned, remove from pan.
4. Add butter to rendered fat.
5. Flour beef lightly and brown in butter-fat mixture, turning to brown evenly on all sides.
6. Return salt pork to pan with pork skin, onions, garlic, carrots, ground cloves, thyme and bay leaf.
7. Pour on warmed cognac and ingnite.
8. Extinguish flames by pouring on wine and water.
9. Bring to a boil, add salt and pepper to taste.
10. Cover pan and simmer on low heat (or cook very slowly in a 275F.
11. oven) for 8 hours.
12. The liquid must never return to the boiling point.
13. Serve with parsleyed boiled potatoes.
14. With this, drink the same red wine used for cooking, Burgundy or a Pinot Noir.

lean beef, salt, pork skin, butter, flour, onions, clove garlic, carrots, ground cloves, thyme, bay leaf, cognac, red burgundy, water, salt

Taken from www.epicurious.com/recipes/food/views/boeuf-en-daube-provencale-101470 (may not work)