Provençale Braised Beef

SERVES 6

Richard Olney preferred to cook this dish in seasoned earthenware, but also recommended enameled ironware (like Le Creuset). This recipe is from his French Menu Cookbook (Simon and Schuster, 1970).

3 1/2 lbs. boneless beef shoulder,
   shank, chuck, or a mixture
4 oz. fresh pork fatback with rind
6 cloves garlic, crushed and peeled
1/2 bunch parsley, leaves finely chopped
1/4 cup cognac
3 tbsp. olive oil
1 bottle good dry white wine
8 oz. fresh pork rib belly with rind
5 oz. pork rind, cubed
6 medium tomatoes, peeled, cored, seeded, and coarsely chopped
2 medium yellow onions, peeled and finely chopped
2 medium carrots, peeled, trimmed, and thinly sliced
1/2 lb. mushrooms, cleaned, trimmed, and finely chopped
3/4 cup pitted black olives
1 tsp. mixed dried thyme, oregano, and summer savory
Salt
2 bouquets garnis (each containing 1 small bunch parsley,
   1 bay leaf, and 1 strip dried or fresh orange peel tied with kitchen twine)
1 cup veal stock, or leftover juice from roasted or braised beef or veal,
   or pot-au-feu bouillon––otherwise 1 cup water

1. Cut beef into fairly large pieces of more-or-less regular shape, respecting, as nearly as possible, the natural muscular structure. Remove rind from fatback, cut into cubes, and set aside. Cut fat into strips approximately