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1
Marinating the beef the day before: trim any rind from the chilled pork fat and slice it into lardons 1/2cm ( 1/4 inch) wide and thick.
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2
Cut the lardons about 5cm (2 inches) long (or the same size as the pieces of beef) and set them aside.
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3
Chop two of the garlic cloves very finely and transfer to a mortar along with a pinch of fine salt.
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4
Pound with a pestle to make a smooth garlic pulp.
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5
Finely chop a small handful of leaves from the parsley (reserving the rest) and mix into the pulp to make a flavoured paste.
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6
Roll the lardons in the paste.
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7
With the tip of a small knife, pierce the centre of each piece of beef and push a lardon into the hole with your finger.
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8
Put the meat in a deep daubiere or suitable vessel for marinating.
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9
Add the olive oil, wine and crushed peppercorns.
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10
Make a bouquet garni by tying together the reserved parsley, the thyme and bay leaf.
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11
Add this to the daubiere along with the two remaining cloves of garlic, crushed whole.
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12
Cover and transfer to the refrigerator for 12 hours, turning twice.
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13
On the day: remove the meat from its marinade and pat it dry.
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14
Reserve the wine marinade.
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15
Set a cocotte, or other flameproof casserole (Dutch oven) over low heat, add the olive oil and cook the lardons of streaky bacon until the fat runs.
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16
Add the pieces of beef and colour them on all sides.
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17
Lift them out, along with the lardons, and set aside briefly.
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18
Discard the fat from the bottom of the cocotte, wipe it clean and line the bottom with the pork rind, fat-side down.
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19
Set the cocotte over low to medium heat, add the carrot, onions, tomatoes and orange zest.
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20
Cover the cocotte and leave the ingredients to sweat for about 15 minutes or until soft.
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21
Meanwhile, preheat the oven to 150 degrees C (300 degrees F, gas mark 2).
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22
Strain the reserved wine marinade through a fine sieve.
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23
Pick out and keep the bouquet garni.
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24
Bring the strained liquid to a boil then remove from the heat.
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25
Add the meat, lardons, bouquet garni and wine marinade to the cocotte.
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26
Season very lightly.
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27
Cover and transfer to the oven to cook very slowly for 6 hours.
