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1
Preheat the oven to 300.
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2
In a large enameled cast-iron casserole, melt the butter in the olive oil.
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3
Add the meat in batches and brown it over moderately high heat, about 4 minutes per side.
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4
Transfer the meat as it's browned to a platter and immediately season it generously with salt and pepper.
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5
Add 1/2 cup of the wine to the casserole and use a metal spatula to scrape up any browned bits from the bottom.
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6
Return all the meat to the casserole and add the shallots, carrots, onions, herb bundle, star anise, peppercorns and remaining wine.
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7
Cover with a sheet of buttered wax paper and a lid and bring the wine to a boil.
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8
Transfer the casserole to the oven and braise the beef for about 3 hours, or until very tender.
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9
Remove from the oven and transfer the meat to a platter.
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10
Strain the cooking juices, pressing on the solids; discard the solids.
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11
Rinse out the casserole and return the cooking juices to it.
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12
Skim off the fat.
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13
Simmer the cooking juices over moderately high heat until reduced by about one-third, about 10 minutes.
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14
Return the meat to the casserole and simmer over low heat until heated through, about 10 minutes.
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15
Season with salt and pepper.
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16
Serve the meat with the cooking juices in rimmed plates.
