Instructions: Select a pot, Dutch oven or casserole with a fitted lid. The pot should be large enough to hold roast comfortably, without being too roomy. Season meat liberally with salt and pepper.

Coat bottom of pot with oil and set over medium-high heat. Add roast and sear all sides until nicely browned. Remove roast; set aside in a large bowl.

Add about 1/3 cup wine to pot. It will sizzle. With a wooden spoon, scrape up the flavorful bits left from the meat. This is called deglazing the pan. Add this liquid to the bowl with the meat.

Coat pot again with oil and set over high heat. Add onion, carrots, celery, leeks and garlic and saute, stirring regularly until vegetables just begin to caramelize, turning a light brown. Add parsley, thyme, bay leaves, peppercorns and tomato paste.

Add roast and cooking juices to pot. Pour in enough wine so it is about 2/3 of the way up the side of roast. Bring wine to a boil, then reduce heat and simmer 15 minutes. Cover and refrigerate roast in pot for at least 24 hours and up to 3 days, turning once as it marinates.

When youre ready to braise, preheat oven to 375 degrees. Set covered pot in oven. Check from time to time and when liquid just begins to boil, reduce heat to 250 degrees. This may take up to an hour or so. Continue cooking roast at a gentle simmer, turning over after about 2 1/2 hours. Continue cooking another 2 hours and then test for doneness by gently piercing meat with a fork. When it easily pulls apart and is melt-in-your mouth tender, it is done. Cook another 1/2 hour if meat is not done.

Pull meat out and set on cutting board. Strain braising liquid through a fine colander. Discard vegetables and return liquid to pot, skimming off thin layer of fat. Bring liquid to a simmer; cook about 15 minutes. For a more intensely flavored sauce, simmer up to 1 hour.

While liquid is simmering, remove strings from roast and slice into 1 inch thick pieces. Layer meat on a platter and spoon braising liquid over it. You can store daube in its braising liquid for up to 1 week in the refrigerator, or 1 month in the freezer.

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