Instructions: Heat the oil in a large ovento hobcasserole on the boiling plateadd the beef and brown it quickly on all sides. Scoop the beef on to a plate using a perforated spoon then add the onion bacon carrots and celery to the juices left in the pan.

Stir them round then cover and cook on the floor of the roasting ovenfor 10 minutes.

Stir the vinegar and garlic into the pan cooking for 12 minutes on the simmering plate until any sediment has been released from the bottom of the pan.

Gradually add the red wine then bring to the boil.

Add just the zest of the orange and all the remaining ingredients except the olive paste and olives then return the meat to the pan making sure that it is covered by the wine.

Once simmering cover the pan and cook on the floor of the simmering ovenfor at least 4 hours and up to 6 to 8 hours.

To prepare the penne bring a large pan of salted water to the boil then cook the pasta for 12 to 15 minutes or as directed on the packet.

Add the carrots to the pasta for the last 5 minutes of cooking.

Drain well.

Melt the butter in the pasta pan then add the orange juice (the zest went into the beef) and bring quickly to the boil adding a little salt and pepper add a little extra orange juice if necessary to make about 5 tbsp of dressing. Return the pasta and carrots to the pan toss them in the dressing then quickly stir in the parsley.

Stir the olive paste into the daube then add the olives and season to taste. Mound the penne in warmed serving bowls and serve topped with the beef and plenty of the delicious sauce. Garnish each portion with a generous heap of watercress.

You have to go a long way to beat a good daube. 1 like to serve it with this unusual but highly complementary pasta.

Serves 6

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