1.2kg beef chuck steak
4 cloves garlic, quartered, plus extra 3 cloves, smashed, peeled
750ml bottle red wine
100g speck, cut into batons
1⁄4 cup tomato paste
2 carrots, cut into 4cm-long pieces
3 sticks celery, cut into 4cm-long pieces
1 strip orange rind, white pith removed
500ml beef stock
5 sprigs at-leaf parsley, plus extra, to scatter
6 sprigs thyme
1 fresh bay leaf
Sea-salt flakes and freshly ground black pepper, to season
Mashed potato, to serve
Using the tip of a paring knife, make 16 1.5cm-deep slits all over beef.
Put 1 piece of garlic in each slit.
Put beef and wine in a large zip-lock bag. Seal tightly, transfer to a tray and refrigerate overnight.
Preheat oven to 150°C. Put speck and eschalots in a large heavy- based ovenproof saucepan over a medium heat. Cook, stirring, for 5 minutes or until browned and crispy.
Remove beef from bag and set aside on a plate, reserving marinade.
Add marinade to pan, cooking for 5 minutes or until reduced slightly. Stir in tomato paste and bring to the boil. Add carrot, celery and orange rind.
Add beef, extra garlic, stock and herbs. Add water to almost cover beef. Bring to the boil. Cover with lid and cook in oven for 3 hours. Put beef and veg on a large serving plate. Scatter extra parsley. Strain pan juices through fine sieve into jug. Season. Serve with mash and pan juices.