Beef Daube with Shallots and Dried Porcini

Ingredients

• 2 cups beef broth 
• 4 pounds boned beef chuck dried rinsed cut into 1 1/2-in. chunks, and
• 2 ounces porcini mushrooms dried
• 750 ml cooking wine dry red
• 5 sprigs thyme leaves fresh
• 1 teaspoon kosher salt 
• 3  long grated thin
• 8 servings olive oil (if needed)
• 4 ounces pancetta diced
• 0.5 teaspoon pepper 
• 1 pound shallots peeled

Equipment

• bowl
• paper towels
• pot
• sieve
• slotted spoon

Directions

1. Mix beef, thyme, orange peel strips, salt, pepper, and wine in a bowl. Cover and chill, stirring occasionally, at least 4 hours or overnight.
2. Bring 2 cups beef broth to a boil and pour over porcini in a bowl.
3. Let stand until mushrooms are soft, about 20 minutes. Lift mushrooms out and coarsely chop. Reserve soaking liquid.
4. Meanwhile, pour beef and marinade into a strainer set over a bowl. Discard thyme sprigs and orange peel strips; reserve marinade. Dry beef on paper towels.
5. Cook pancetta in a large, heavy pot over medium-high heat, stirring often, until browned and crisp, 5 to 8 minutes. Lift out with a slotted spoon.
6. Add beef in batches and cook, turning pieces, until well browned all over, 7 to 8 minutes per batch. If you need more fat in the pot, add oil between batches.
7. Transfer beef to a large bowl as browned.
8. Add shallots to pot and cook, stirring often, until browned, about 5 minutes.
9. Transfer to another bowl.
10. Return pancetta and beef to pot and add reserved marinade, mushroom-soaking liquid (pour in carefully, leaving sediment behind), and mushrooms. Liquid should just cover meat; add a little more broth if necessary. Cover and simmer, gently stirring occasionally, about 2 hours.
11. Add the shallots and grated orange peel and continue simmering, uncovered, until beef is very tender when pierced, about 30 minutes longer.