- 3 tablespoons olive oil
- 3 lbs. beef roast such as tri-tip, cut into large cubes
- 1 large carrot cut into thick rounds
- 8 shallots peeled
- 8 cloves garlic peeled
- Small bunch of fresh thyme
- 1 teaspoons herbes de Provence
- 4 wide strips of orange zest
- 2 bay leaves
- 1 bottle of dry red wine
- 2 to 4 cups good-quality beef or chicken stock
- 1 1/2 to 2 cups green olives pitted
- 1 pig's foot halved lengthwise and soaked in boiling water for 5 minutes
- Salt and black pepper
- Chopped flat-leaf parsley
- Preheat the oven to 300 degrees F, making sure the rack is in the lower third of the oven to accommodate the pan.
- Over a high flame, heat the olive oil in a heavy, Dutch-oven pan until it glistens. Add the meat in batches and cook until well browned on all sides. Remove to a plate and set aside.
- Add or remove oil, if needed, then combine carrots, shallots, and garlic in the still-hot pan. Saute until fragrant and golden. Stir in the thyme, herbes de Provence, orange zest and bay leaves along with the reserved beef.
- Pour in the wine and enough of the stock to cover the meat by 1 inch. Add the olives and then tuck in the pig's foot beneath the meat and vegetables. Bring to a simmer, then remove from the heat and cover.
- Press the dough rope over the edge of the lid to seal tightly. Make sure there are no cracks or gaps. Place the pan into the oven and cook for 3 hours. Let cool completely, then refrigerate for 1 to 3 days, stirring and reheating once a day if possible. Remove the pig's foot, season to taste with salt and pepper and sprinkle with parsley just before serving.
Tips/TechniquesTo make a dough for sealing the lid, stir a small amount of tepid water into about 3 cups of flour to form a stiff dough. Knead briefly, then roll into a long, thick rope; cover and set aside until needed.