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1.
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Toss beef and 1 1/2 teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Preheat oven to 300 degrees. |
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2.
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Heat oil in large Dutch oven over medium high heat until just smoking. Add beef in a single layer (in batches if necessary) and brown on all sides. Stir in 2 cups of the wine, water, shallots, carrots, garlic, rosemary bay leaves, cracked peppercorns, gelatin, tomato paste, and anchovy paste. Bring to a simmer and cover tightly with a sheet of heavy duty aluminum foil, then the lid. Transfer to the oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through the cooking time. |
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3.
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Using a slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fine mesh strainer into a fat separator. (if you don't have a fat separator, you can let the stock sit in the frig for a bit so the fat will rise to the top and you can remove it with a spoon) Clean the pot. Return the defatted stock to the pot, add 1 cup wine and the group black pepper and bring mixture to a boil over med-high heat. Simmer until sauce has thickened to the consistency of heavy cream, stirring occasionally, about 15 minutes. |
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4.
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Combine remaining wine and cornstarch in a small bowl, Reduce heat to med-low, return beef to pot and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5-8 minutes, Season with salt to taste. Serve with extra cracked peppercorns. |
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