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1
Soak the anchovies in the milk for 10 minutes to soften and remove excess salt.
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2
Soak the capers in cold water for 10 minutes to remove excess salt.
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3
In a large bowl, combine the tomatoes, onions, garlic and cornichons.
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4
Drain and rinse the anchovies and capers and add to the bowl.
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5
Add 1 teaspoon sea salt and toss with a wooden spoon to blend, lightly breaking up the tomatoes.
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6
In a large nonreactive saucepan, simmer the wine to cook off the alcohol, about 10 minutes.
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7
Meanwhile, spread about one-third of the tomato mixture in a large, heavy, nonreactive flameproof casserole.
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8
Add the bay leaf and thyme sprig and set 2 pieces of beef on top.
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9
Season lightly with sea salt and pepper.
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10
Repeat with the remaining tomato mixture and beef to make 2 more layers.
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11
Pour in the simmered wine.
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12
Cover and bring to a simmer over moderate heat.
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13
Reduce the heat to moderately low and simmer gently until the meat is very tender, about 4 hours.
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14
Check the daube from time to time, stirring the ingredients and distributing them well to keep the meat submerged; do not let the mixture boil.
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15
Discard the bay leaf and thyme.
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16
Serve with the Cheesy Semolina with Bay Leaf.
