Main dish

Trim fat chunks off 4lbs of beef chuck in to cubes (making bourguignon)

Coat beef cubes in kosher salt and fresh ground pepper

Place in sauce; should be 3/4th submerged in sauce

Cook 3 hours in 325F oven

Flip meat and cook another 90 minutes

Sauce

Place scraps in large roasting pan with 1lb salt pork and 2 tbps butter; cook in 500F oven for 20 minutes

Remove scraps from pan and saute mirepoix medium-high

Add tablespoon tomato paste, teaspoon anchovie paste, saute

Add 1/3c all purpose flour

Mix 4c beef stock slowly; avoid flour clumping

Bay leaves, thyme, rosemary, parsley

Half teaspoon black peppercorn; optional mushrooms

One head of garlic

Bottle of cheap burgundy

Preserving

Separate beef chunks to bowl

Separate vegetable solids and broth liquid

Refrigerate

Separate fat from top

Freeze dry sauce and meat cubes