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1
Combine first 9 ingredients in large bowl.
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2
Cover and let stand at room temperature 2 hrs.
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3
Remove beef from marinade; pat dry.
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4
Reserve marinade.
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5
Cook pancetta in large pot over medium-low heat till fat is rendered, 5 min.
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6
Add in minced onion and garlic.
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7
Saute/fry till onion is translucent/soft, 6 min.
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8
Transfer to large bowl.
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9
Heat oil in same pot over high heat.
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10
Sprinkle beef with salt and pepper.
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11
Working in batches, add in beef to pot; cook till beginning to brown, about 5 min per batch.
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12
Transfer to bowl with pancetta mix.
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13
Reduce heat to medium-high.
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14
Add in flour to pot.
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15
Whisk till flour browns, about 4 min.
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16
Gradually whisk in reserved marinade.
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17
Bring to boil, scraping up browned bits.
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18
Add in beef mix and any accumulated juices to pot.
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19
Cover tightly; simmer till meat is tender, about 2 hrs.
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20
Uncover; simmer till meat is very tender and liquid is reduced to sauce consistency, about 45 min longer.
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21
(Can be prepared 1 day ahead.
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22
Cold slightly.
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23
Chill.)
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24
Spoon fat off top of daube.
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25
Remove carrots, quartered onion, herb sprigs, bay leaves and peel and throw away.
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26
Bring daube to simmer, stirring frequently.
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27
Season with salt and pepper.
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28
Sprinkle with parsley.
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29
This recipe yields 8 servings.
