准备

• 要腌制牛肉，请将肉块放入一个大的无反应碗中。加入葡萄酒，胡萝卜，芹菜和洋葱。覆盖并冷藏至少2小时或直至过夜。
• Preheat the oven to 350°F. Line a rimmed baking sheet with paper towels. Remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving both the vegetables and the liquid separately.
• To cook the beef, heat a large, heavy Dutch oven over medium-high heat. Add 2 Tbs. of the oil and heat until shimmering. Season the beef with salt and pepper. Working in two or three batches without crowding, sear the beef until nicely browned on all sides, about 5 minutes. Remove and discard the paper towels; transfer the beef to the prepared baking sheet when done. (In this case, it’s okay to use the same baking sheet for the raw and cooked beef because the meat will be cooked further.) Return the beef to the Dutch oven.
• 将蔬菜从腌制的芝士塞与棉线缠住。（这使得稍后将酱汁更容易。）将蔬菜，花束Garni，橄榄，橙色皮，an鱼糊，大蒜和保留的腌料加入锅中。用高火煮沸。盖上并转移到烤箱。煮至肉变软，3至3-1/2小时。
• Remove the bouquet garni from the Dutch oven and discard. Transfer the beef and olives with a slotted spoon to a bowl. Open the bundle of vegetables and add to the sauce. In the Dutch oven, using an immersion blender, purée the sauce and vegetables until smooth. Or, once the beef and olives are removed, ladle the sauce and vegetables into a blender a little at a time and purée until smooth. Cook the puréed sauce over medium-high heat until it coats the back of a spoon; if needed, thin with beef stock to achieve this consistency. Taste and adjust for seasoning with salt and pepper. Return the beef and olives to the sauce and turn to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.

  

可选步骤：在烤箱爆炸之前用面团密封锅。传统，戏剧性的，也许有点过分热情，这项技术是出色的。面团不是可食用的（没有盐或发酵剂），但它会完全密封砂锅，并防止任何水分逃脱，因此确保了最后一次美味的滴水都留在盘中。在一个大碗中，将4杯全能面粉与1杯冷水混合在一起，直到形成面团。将其滚动在略微面粉的表面上，进入长蛇。将盖子放在荷兰烤箱上，然后按下锅和盖子相遇的面团。准备好食用时，松开并用刀的后部将面团分解，然后取下客人前面的盖子。