|Braising beef||3 Pound (1 Plus Kilogram)|
|Olive oil||2 Tablespoon|
|Salt pork||1⁄2 Pound, diced (225 Grams)|
|Onions||4 , quartered|
|Celery stalks||4 , chopped into 1-inch pieces|
|Carrots||4 , sliced|
|Garlic||2 Clove (10 gm), chopped|
|Red wine||315 Milliliter (1 1/4 Cup)|
|Black olives||1⁄2 Pound, pitted (225 Grams)|
Preheat the oven to 275°F (140°C).
Cut the beef into cubes.
Heat the oil in a Dutch oven.
Add the salt pork and fry, stirring, until brown.
Add the beef and fry, turning the pieces frequently until brown all over.
Add the onions, celery, canots, garlic and bouquet garni.
Season, but remember the saltiness of the pork, and pour in the wine.
Cover the Dutch oven and bake in the oven for 4 hours or until the meat is very tender.
Thirty minutes before the end of the cooking time skim any excess fat from the top of the daube and add the olives.