Boeuf en Daube Provencale

Directions

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