Prep Veggies + Pork

• Wash and chop carrot and onion for sautéing with meat. Mince garlic, and prep remaining ingredients.
• If using salt pork, cut off the rinds and cut remaining pork into small sticks 1/4" by 1 1/2". Simmer in 2 quarts of water for 10 minutes. Drain, dry and set aside, separating rinds from lardons.

Sear Beef + Cook Aromatics

• Put on an apron (if you haven't already, and consider wearing goggles (kidding). The long process of searing the meat will lead to fat splattered everywhere, like on your wall, glasses, and clothing. Preheat oven to 450F.
• Using paper towels, dry (damp meat will not brown!) the first round of beef (5-7 pieces, so as not to crowd the pan), and heat a dutch oven to moderate heat. Add oil and sauté the lardons for a few minutes until browned, remove to a side dish, leaving fat in the pan. Add olive oil, and when hot, sear your first round of beef. Brown it on well on all sides, and then put it aside in a large bowl, sprinkle with salt and pepper and keep covered while you sear the rest of the beef. Dry the next batch and sear, continuing until all the beef is well browned.
• When beef is browned, brown the sliced carrots and sliced onions in the same fat. When done, pour out any sautéing fat if there is a considerable amount remaining.
• Now we want to crust the meat a bit with flour. In layers, add the beef and pork back to the dutch oven, sprinkling the flour and toss a bit to get a light dusting on the beef. Put in the hot oven for 4 minutes, toss and return to over for another 4 minutes. Repeat once more if some seems soggy. Remove from heat and reduce oven heat to 325F.

Bake Beef + Cook Onions + Mushrooms

• Add 4-5 cups of wine and enough broth to barely cover meat. Then add tomato paste, garlic, thyme and pork rind and stir to combine. Bring to a simmer on the stovetop, then cover and put it in the lower third of the oven.
• Check after 5 minutes and adjust heat such that the liquid is very slowly simmering. Cook for 3 hours, when meat should be easily pierced with a fork. Add additional wine and beef stock as needed to keep meat covered in liquid.
• Chop the veggies for both the Oignons Glacés à Brun and Champignons Sautés au Beurre. Begin with the Oignons Glacés à Brun, and while it simmers, cook the Champignons Sautés au Beurre. Set each aside, covered, until needed.
• When beef is fork-tender, take it out of the oven. Set a sieve over another saucepan in the sink. Carefully pour the contents into the sieve. Wash out the dutch oven, return the beef/bacon/vegetables to it, and add the onions and mushrooms cooked separately. Cover and keep aside.
• Simmer the sauce in the saucepan for a few minutes, skimming any extra fat. Let it thicken to a consistency that lightly coats a spoon. Add broth or wine if needed. Carefully taste for seasoning and add salt, pepper and thyme as needed. Pour the sauce over the meat and vegetables and simmer for a few minutes, basting the meat if not submerged in the heavenly sauce.

To Serve Immediately

• Ideally let it sit covered in a 200 degree oven to let flavors continue to meld and stay warm until you are ready to eat. Serve directly in the dutch oven at the table, with chosen accompaniment and thyme to garnish.
• Bur! If you are smart, you have done this a day before you plan to eat it. If so, allow to cool and when cold, cover and refrigerate.

To Enjoy the Next Day

• At least thirty minutes before you plan to serve it, put only the amount you expect to enjoy that evening (ie not the whole double batch you were smart enough to make, unless you have a lot of lucky friends or family joining you) into a dutch oven. Very slowly bring it to a simmer on the stovetop, or covered in a 200F degree oven, basting beef as needed in either method.

• Get a glass of wine and begin the tedious process of peeling all those tiny onions! Boil water for broth, if using concentrated.
• Heat a heavy bottomed pot to medium, and when hot, add the butter. When bubbling subsides, add the oil. Then add the onions and sauté for about 15 minutes rolling them around so that they brown. Stir gently to keep skins intact, but also enough to brown evenly as much as possible.
• Meanwhile prepare your bouquet garni. We like to use a closable ball tea strainer.
• Add the broth and bouquet garni. Simmer for 45 minutes, covered, until the onions are tender, but have retained their shape. Most liquid will evaporate.
• Remove the bouquet garni and enjoy them as a side, or put them aside to put in your boeuf bourguignon or coq au vin.

• Wash and dry mushrooms well in advance so that they are perfectly dry before cooking.
• If mushrooms are small, leave them whole. If they are larger, quarter them. If a mix, treat each differently, ending with pieces of relatively the same size.
• Heat skillet on high with butter and oil. When butter foam begins to subside, add the mushrooms, stirring to coat as much as possible. At first, the mushrooms will absorb the fat, then they will begin to brown, in all after about 5 minutes.
• When lightly browned, remove from heat.