Streamlined Beef Burgundy

Ingredients

• 4 lbs beef chuck roast (chuck-eye preferred)
• 38 lb salt pork (6 ounces by weight)
• kosher salt
• ground black pepper
• 3 tablespoons unsalted butter
• 1 lb cremini mushroom
• 1 12 cups frozen pearl onions, thawed
• 1 tablespoon granulated sugar
• 13 cup all-purpose flour
• 4 cups beef broth (home made is preferable but canned will do)
• 750 ml red wine (Burgundy or Pinot Noir)
• 5 teaspoons unflavored gelatin
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste or 2 minced anchovy fillets
• 2 onions, coarsely chopped
• 2 carrots, peeled and cut in 2-inch pieces
• 1 head garlic, cloves separated and crushed but unpeeled
• 2 bay leaves
• 12 teaspoon black peppercorns
• 12 ounce dried porcini mushrooms, rinsed
• 10 sprigs fresh parsley
• 6 sprigs fresh thyme
• 3 tablespoons minced fresh parsley