Instructions: Place the dried mushrooms in bowl of cold water to soak overnight.

The next day, slice the onions, garlic and carrots. Cut the bacon into a small dice.

Heat the oil in a heavy pot or Dutch oven over medium-high heat, add the beef and bacon, and cook, stirring occasionally, for about 7 minutes. Add the carrots, onions and garlic and cook, stirring occasionally, for 8 minutes more, until the beef is browned on all sides and the onion is softened. Drain the mushrooms and stir them into the casserole.

Meanwhile, cut a small cross in the top of the tomatoes, put them into a bowl and cover with boiling water for just a few seconds. Drain, peel, quarter and seed them. Make a bouquet garni with the parsley, bay, thyme and rosemary. Stir the tomato flesh into the casserole and simmer for 30 minutes. Pour in the red wine and add the bouquet garni. Simmer for 30 minutes more.

Pour in the brandy. If there is not enough liquid just to cover the meat, add a little water. Season with salt and freshly ground pepper. Gradually bring to a boil, then reduce the heat, cover and simmer for about 3 hours, stirring occasionally.

Remove and discard the bouquet garni and skim off any fat from the surface. Taste and adjust the seasoning. Serve the braised beef straight from the casserole.

This recipe yields 6 servings.

Comments: The strong flavor of porcini mushrooms characterizes this Daube a la Nicoise. Helene Barale would always make it in large quantities, as she would use any leftovers, mixed with dark green chard, as a filling for her delicious ravioli. The dish cannot be hurried - it must be cooked gently for a long time. Serve it with egg noodles mixed at the last minute with olive oil.

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