Beef brisket Bacon Shallots Carrots Celery Herbes de Provence Star anise Bay leaves Garlic All purpose Mushrooms Sugar
Chop your beef into cubes, about 2 inches thick. Chop the carrots, celery and garlic for the marinade.
In a Dutch oven, place the beef, carrots, celery, garlic, herbes de Provence, star anise and bay leaves.
Top with a half bottle of robust red wine. Using a big spoon, fold the ingredients over each other so it is nicely mixed.
Cover your Dutch oven with plastic wrap (so it is air tight) and set in the fridge for 24 hours.
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