Ingredients

3lb beef shank or chuck
2 onions, quartered
3 garlic cloves, peeled and crushed
black pepper
pinch of ground allspice
large bouquet garni made up of 4 sprigs each of fresh
thyme and rosemary, 1 bay leaf and orange zest
2 ½ cups deep red wine
2 tbsp olive oil
8 oz. salt pork
6 slices cured bacon
2 large carrots, thickly sliced
1 lb plum tomatoes peeled and quartered
1 cup black olives (nicoise if possible)
1 cup dried cèpes (mushrooms: don’t substitute!)
salt
1 ½ pounds fresh noodles

Preparations

1 The day before trim the fat from the beef and discard. Cut meat into large pieces and place in a bowl with the onions, garlic, spices, bouquet garni, wine and oil. Leave to marinate at least 24 hours.

2 The next day, cut the salt pork into lardons. Place in large pan together with the bacon slices and cover with water. Bring to a boil and boil for 5 minutes. Drain.

3 Line the base of an earthenware or cast-iron pot with half the bacon.

4 Drain the beef, put aside the marinade. Place the beef, onions garlic, bouquet garni and lardons in the pan, intersperse with carrots and tomatoes.

5 Bring the marinade to a boil and pour it over the meat. Lay the remaining bacon over the beef. Cover the pan with aluminum foil and then the lid.

6 Cook the daube for 4 to 6 hours (the longer the better!) either gently simmering on the stove top or in an oven preheated to 2750F. Meanwhile blanch the olives for 2 minutes in boiling water. Soak the cèpes in warm water for 15 minutes, then drain.

7 After the daube has cooled for 3 hours add the olives and cèpes. Replace the lid, and cook for at least another hour until the meat is thoroughly tender.

8 Just before serving, bring 4 quarts of salted water to a boil and add the noodles. Cook until al dante, then drain.

9 Skim the surface fat from the daube, discard the bacon and check for salt. Serve with the noodles.

Enjoy!