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- Top Round & Chuck Roast - Pancetta - Shallots - Carrots - Celery - Thyme, Rosemary, Bay Leaves - Star Anise - Garlic - Flour - Pearl Onions - Mushrooms - Nicoise Olives - Sugar - Beef Stock - Red wine - Oranges
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, thyme branches (left whole), star ainse, cloves, bay leaves and the skin of one orange (use a vegetable peeler). You don't need to make a bouquet garni (or herb bouquet) as we will be straining the marinade afterwards.
Top with a half bottle of robust red wine. We are looking for a wine with lots of tannins like a cabernet franc, syrah, mourvèdre or grenache. I like to use a French Pinot Noir too that has light fruit but lots of body. 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.
Set a pasta strainer inside a big bowl. Transfer the contents of your dutch oven into the strainer - making sure to keep all the juice in the bowl! You will use this later. Remove the chunks of marinated beef from the strainer and pat dry with paper towels. You must dry the meat! If you skip this step it will not sear. Lay the dried pieces of meat flat on a cutting board and lightly dust with flour. I like to use a sieve for this - you don't want too much flour.
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