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1
In a sturdy, large resealable plastic bag, combine 1 cup of the wine with the meat, garlic, sliced carrot, shallots, thyme, bay leaves and 1 teaspoon of pepper.
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2
Seal the bag, pressing out any air and refrigerate overnight.
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3
Drain the meat and pat dry with paper towels; reserve the thyme and bay leaves.
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4
In a large enameled cast-iron casserole, heat the oil until shimmering.
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5
Season the meat with salt and pepper.
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6
Add half of the meat to the casserole and cook over moderately high heat until browned all over, about 10 minutes; reduce the heat to moderate if the meat starts to brown too quickly.
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7
Using a slotted spoon, transfer the meat to a plate and brown the remaining beef.
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8
Return the first batch of meat to the casserole.
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9
Add the carrot chunks, celery, parsnips, onion, green peppercorns, rosemary and the reserved thyme and bay leaves.
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10
Cook, stirring frequently, until the vegetables are barely softened, 7 minutes.
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11
Add the remaining 1 cup of wine and cook until reduced to about 1/3 cup, about 10 minutes.
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12
Add the tomatoes and veal stock and season with salt and pepper; bring to a boil.
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13
Cover the daube and simmer over low heat until the meat is tender, about 2 hours.
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14
Strain the daube in a colander set over a heatproof bowl; discard the thyme, rosemary and bay leaves.
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15
Return the braising liquid to the casserole and simmer over moderate heat until slightly reduced, about 10 minutes.
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16
Meanwhile, in a small bowl, mix the butter with the flour until a paste forms.
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17
Whisk the paste into the simmering braising liquid and cook until thickened, about 5 minutes.
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18
Return the meat and vegetables to the casserole, season with salt and pepper and cook until heated through.
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19
Spoon the Celery Root Puree into deep bowls.
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20
Ladle the beef on top and serve.
