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1
For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
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2
Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub.
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3
In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
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4
Add the beef and cook until browned on all sides, about 12 minutes.
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5
Remove the beef and set aside.
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6
Add the remaining oil, onions, carrots, and fennel to the pot.
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7
Season with salt and pepper.
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8
Cook, stirring frequently, until tender, about 8 minutes.
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9
Add the garlic and cook for 1 minute until aromatic.
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10
Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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11
Stir in the broth and bay leaves.
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12
Return the beef and any juices to the pot and bring the liquids to a boil.
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13
Cover the pot and transfer to the oven.
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14
Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
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15
Transfer the beef to a cutting board.
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16
Tent with foil and let stand for 15 minutes.
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17
Spoon any excess fat off the top of the pan juices.
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18
Remove the bay leaves and discard.
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19
Using an immersion blender, blend the vegetables and cooking juices together until smooth.
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20
(The vegetables can also be pureed in a blender).
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21
Season with salt and pepper, to taste.
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22
Keep warm over low heat.
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23
Cut the beef into 1-inch pieces and place on a platter.
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24
Spoon some of the sauce over the meat and serve the remaining sauce on the side.
