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1
In a large nonreactive bowl, combine the meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme, marc, red wine, and the olive oil.
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2
Tie the peppercorns and cloves in a piece of cheesecloth; add to the bowl and toss well.
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3
Cover and refrigerate for 24 hours, stirring once or twice.
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4
Let the meat and vegetables return to room temperature.
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5
With a slotted spoon, remove the meat from the marinade.
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6
Drain well; pat dry on paper towels.
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7
Set the vegetables aside.
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8
Transfer the liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
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9
Bring to a boil over medium-high heat.
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10
Boil for 5 minutes to reduce slightly.
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11
Remove from the heat.
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12
In a large skillet, melt the butter in the olive oil over high heat.
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13
When the foam subsides, add half of the meat.
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14
Saute, tossing, until browned all over, about 5 minutes.
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15
With a slotted spoon, transfer the meat to the liquid in the casserole.
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16
Repeat with the remaining meat.
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17
In the same skillet, saute the reserved vegetables until browned, about 7 minutes.
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18
Transfer the vegetables to the casserole.
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19
Add the mushrooms to the skillet.
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20
Saute until lightly browned, about 5 minutes; set aside.
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21
Stir the tomato paste into the casserole.
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22
Bring to a simmer over medium-low heat.
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23
Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, 3 1/2 to 4 hours.
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24
Stir in salt and pepper to taste, the mushrooms, and the orange zest and juice.
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25
Discard the cheesecloth bag of cloves and peppercorns.
