Daube Of Beef Bearnaise Style

2 kg rump or shoulder of beef, cut into 5 cm cubes
125 g pork fat, cut into thick strips
4 tablespoons parsley, chopped with 2 or 3 garlic cloves
¼ teaspoon each thyme and powdered bay leaf
1 tablespoon brandy
4 to 5 tablespoons flour
150 g raw ham, sliced
200 g each carrots and onions, sliced and lightly fried in lard or goose fat
1 bouquet garni
2 or 3 garlic cloves, crushed
4 tablespoons beef or veal stock
Flour and water paste

Marinade
½ liter red wine
3 tablespoons brandy
125 g onions, sliced
125 g carrots, sliced
1 sprig parsley
1 sprig thyme
1 bay leaf

Lard each piece of beef along the grain of the meat with a lardon of pork fat which has been rolled in the parsley and garlic mixture, seasoned with the thyme and bay leaf and sprinkled with brandy. Leave these pieces of meat in the marinade for 2 hours. Remove the pieces of beef but reserve the marinade. Dry them in a cloth and dredge them with flour. Line a daubiere with the slices of ham. Fill the daubiere with alternating layers of beef, fried carrots and onions, adding the bouquet garni when the daubiere is half full.

Bring to the boil the wine and vegetables in which the meat was marinated, add the garlic and stock and simmer for 25 minutes. Strain and pour over the meat. There should be enough liquid to cover the meat completely. If not, add water.

Cover the daubiere with a lid, sealing it with a flour and water paste. Bring to the boil over a very low heat, cook in a 150º C oven, maintaining even heat, for 4 hours. Take out the bouquet garni, skim off surplus fat and serve in the daubiere.