Categories: Beef, Meats, Wine 
      Yield: 6 servings 
  
      4 lb Boneless beef chuck roast 
      2    Onions 
      3    Carrots 
      8    Thyme sprigs 
      2    Bay leaves 
      1    Rosemary sprig 
      2 ts Salt 
      2 tb Freshly ground pepper 
      4    Garlic cloves 
      4 x  1/2-inch strip orange peel 
      1    Bottle dry red wine;such as 
           Zinfandel or Burgundy (750 
           -ml) 
    1/3 c  Salt pork; minced 
      2 tb Flour 
      1 c  ;water 
      2 oz Dried shiitake mushrooms 
           -broken into 2 or 3 pieces 
           -other left whole 
     12 oz Small pasta; such as 
           -seashells or orecchiette 
      1 c  Parmesan cheese; freshly 
           -grated 
           Parsley; chopped 
  
  INSTRUCTIONS: Cut the chuck into 2 to 2-1/2-inch cubes.  Trim off 
  any large pieces of fat. If using shanks, cut the meat from the bone 
  in pieces as large as possible.  Place the meat in a large 
  nonreactive bowl. 
   
  Quarter 1 of the onions and add to the meat along with the carrots, 
  thyme, bay leaves, rosemary, half of the salt and half of the 
  pepper, 2 garlic cloves and the orange peel.  Pour the wine over all 
  and turn to mix and immerse the ingredients.  Cover and let marinate 
  in the refrigerator overnight, or at least 4 hours. 
   
  To cook, put the salt pork in a heavy-bottomed casserole large 
  enough to hold all ingredients.  Cook over medium-low heat until the 
  pork releases its fat, about 5 minutes.  Discard the crisped bits of 
  pork.  Dice the remaining onion and mince the remaining garlic 
  cloves.  Add to the pot and saute until translucent.  Remove them 
  with a slotted spoon and set aside. 
   
  Drain the meat (reserve the marinade) and pat it as, dry as 
  possible.  Add a few pieces of meat to the casserole (do not crowd) 
  and saute about 5 minutes, turning once or twice.  The meat will 
  darken, but will not truly "brown." Remove the meat with a slotted 
  spoon and set aside. Continue until all the meat has been sauteed. 
   
  Add the flour to the casserole and cook it until it browns, stirring 
  often. Increase the heat to high, and slowly pour in the reserved 
  marinade. Deglaze the pan, scraping up any bits clinging to the 
  bottom. Return the onions, garlic, meat and its juices to the pan. 
  Add the remaining salt and pepper, the water and the mushrooms and 
  bring to a near-boil.  Reduce heat to very low, cover with a tight 
  fitting lid, and simmer for 2-1/2 to 3 hours, or until the meat can 
  be cut with a spoon and the liquid has thickened. 
   
  Remove from the heat.  Discard the carrots, herb branches and the 
  onion quarters.  Skim off some, but not all of, the fat (some is 
  necessary to coat the pasta). 
   
  Prepare the pasta according to package directions; drain well. 
  Transfer the pasta to a serving dish and ladle the sauce from the 
  daube over it, adding more salt and pepper, if desired.  Top with 
  1/4 cup of the freshly grated Parmesan cheese and the parsley. 
   
  Serve the daube directly from its casserole.  Pass additional cheese 
  at the table. Serves 6 to 8. 
   
  PER SERVING: 665 calories, 35 g protein, 41 g carbohydrates 33 g fat 
  (14 g saturated) 108 mg cholesterol, 776 mg sodium, 2 g fiber. 
  Source: San Francisco Chronicle, 12/20/95.