DAUBE of BEEF a la BEARNAISE

Cut four pounds of beef into one-inch cubes and sprinkle with chopped parsley, thyme and garlic. Leave these pieces to marinade overnight in red wine and cognac, together with sliced carrots, onions, a sprig of parsley and a bay leaf.

The following day, dry the beef in a cloth, dredge with flour, lightly fry and place in the 'daubiere' in layers, alternating with the carrots and onions which also have been lightly fried. Add tomatoes and olives, a bouquet garni and a little orange peel. Then bring the marinade to the boil, combine with some beef stock or gravy, and simmer for twenty five minutes.

Pour this liquor over the contents of the 'daubiere', making sure all is covered and cook gently in the oven for three hours.

Serve with sauteed potatoes and french beans.