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1
Put oven rack in middle position and preheat oven to 275F
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2
Heat oil in pot over moderately high heat until hot but not smoking.
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3
Meanwhile, pat meat dry and sprinkle with salt and pepper.
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4
Sometimes I add some Montreal Seasoning as well.
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5
Brown meat in hot oil on all sides, about 10 minutes total.
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6
(If bottom of pot begins to scorch, lower heat to moderate.)
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7
Transfer to a plate using a fork and tongs.
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8
Add bacon to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 4 minutes.
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9
Add onion, carrot, celery and mushrooms, saute, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes.
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10
Tie the thyme and rosemary with kitchen twine, then add garlic, thyme, and rosemary and saute, stirring, until garlic begins to soften and turn golden, about 2 minutes.
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11
Stir in tomato paste and cook, stirring, 1 minute.
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12
Add wine and boil until liquid is reduced by about half, about 5 minutes.
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13
Add broth and water and bring to a simmer, then return meat along with any juices accumulated on plate to pot.
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14
Cover pot with lid and transfer to oven.
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15
Braise until meat is very tender, about 5 hours.
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16
Turn the meat every hour or so.
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17
Transfer meat to a cutting board.
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18
Skim fat from surface of sauce and discard along with herb stems.
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19
Boil sauce until reduced by about one third, about 5 minutes, then season with salt.
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20
Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
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21
Note: Beef improves in flavor if made 2 to 3 days ahead of serving time.
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22
Cool completely in sauce, uncovered, then refrigerate in sauce, covered.
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23
Remove some of the fat from the surface.
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24
Reheat, covered, in a preheated 350F oven until hot, 25 to 30 minutes, then slice meat.
