Daube de boeuf (Braised Beef in Red Wine with Garlic and Thyme)

Name: Daube de boeuf (Braised Beef in Red Wine with Garlic and Thyme)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4
Ingredients: 1 kg beef (shin, good topside, but cheek is also suitable); 1 marrow bone; 8–12 small shallots; 3 larger garlic cloves; 1 large carrot – one quarter diced, the rest sliced; thin zest of 1/2 well-washed medium orange (or organic, if you have one); tin of whole peeled tomatoes; 250 ml good red wine; 200 ml stock; 1 bouquet garni (a bundle of 6 sprigs parsley, 2 bay leaves, 6–8 sprigs thyme – tied with string); about 250 g small mushrooms; salt; pepper; a little olive oil; a little chopped flat-leaf parsley, to finish; coarse salt, as needed; bread (e.g. baguette), as needed; potatoes, rice or egg noodles, as needed

Beef & Game