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1
Make a bouquet garni: Put the thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle.
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2
Combine the onion, garlic, celery, carrots, bouquet garni, and wine in a large nonreactive bowl.
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3
Add the beef, and toss to coat.
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4
Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
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5
Preheat the oven to 300F.
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6
Remove the beef from the wine mixture; pat dry with paper towels.
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7
Set aside.
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8
Transfer the wine mixture to a heavy pot, and bring to a boil.
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9
Reduce heat, and simmer 5 minutes.
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10
Set aside.
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11
Heat 2 tablespoons oil in a large skillet over medium-high heat.
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12
Cook half of the beef, turning, until deeply browned, about 2 minutes per side.
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13
Transfer to a plate.
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14
Repeat with the remaining oil and beef.
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15
Stir the tomato paste into the stock; add to the skillet, scraping up browned bits with a wooden spoon.
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16
Add to the wine mixture.
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17
Stir in the olives and beef.
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18
Season with salt.
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19
Bring to a simmer over medium-high heat.
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20
Cover the daube; transfer to the oven.
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21
Cook 2 hours.
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22
Reduce oven temperature to 275F if the daube starts to boil.
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23
After 2 hours, stir in the orange juice.
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24
Cook until the beef is very tender, about 30 minutes more.
