Beef daube with peppered greens recipe

Ingredients

• 2¼ pounds/1 kg lean braising beef, trimmed of fat and cut into 1¼-inch/3 cm cubes
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1 large red onion, sliced
• 4 garlic cloves, crushed
• 1 (14-ounce/400 g) can diced tomatoes
• 2 medium carrots, peeled and cut into ½-inch/1 cm chunks
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 medium orange juice
• 1½ cups/350 ml white wine
• 1¾ cups/400 ml beef stock or boiling water and bouillon cube
• 4 anchovies, finely chopped
• 1¾ ounces/50 g black olives
• 1 pound/450 g curly kale or spring greens
• ½ orange zest and cracked black pepper, for serving

1. Preheat the oven to 350ºF. Toss the beef in well-seasoned flour and place in a large casserole along with all the other ingredients except the greens and the orange zest.
2. Bring to a simmer, stir, cover with a tight-fitting lid, and then transfer to the oven. Cook until the beef is tender and the sauce thickened, 2 to 3 hours. Serve with steamed greens, a grating of orange zest, and a final flourish of cracked black pepper.