Place half of the rind on the bottom of a dutch oven or another braising pan. Make sure the fat is facing upwards. Pour olive oil on top of the rind and put the finely chopped onions and carrots on top. On top of that, place the diced and seasoned (pepper & salt) beef. Place the chopped garlic cloves, thyme, parsley, dragon and basil as well as the bay leaf and orange peels in between the meat. On top of all that, place slices of tomatoe and cover it with the other half of the rind (the fat faces downwards).
Leave it to slow braise for about 10 minutes. Warm up the wine in a seperate pan, then add the warmed wine to the daube. Leave it to simmer for another 2,5 to 3 hours (lid on).
Fifteen minutes before serving: add the black (depitted) olives. Right before serving: add the mixture of parsley, garlic and anchovies.
I recommend brussel sprouts, curly lettuce and new potatoes as side dishes.
Ad Kloet (Chef de Cuisine)