Step 1

Preheat oven to 170°C (150°C fan-forced).

Step 2

Heat a large cast iron casserole over medium heat. Cook the speck, stirring occasionally, for 5 minutes or until fat has rendered and speck is golden brown. Add onion, carrot, celery, garlic and shallots; cook, stirring occasionally, for 10 minutes or until vegetables have softened.

Step 3

Meanwhile, heat duck fat in a large frying pan. Cook beef in batches until well browned all over, transferring beef to casserole as you go. When all beef is browned, add brandy to frying pan; bring to the boil, scraping dark pieces from base of pan. Pour liquid into casserole; stir to combine beef and vegetables.

Step 4

Add bay leaf, cinnamon, cloves, rind, wine and stock. Cover with a tight-fitting lid, then wrap a sheet of foil around the lid area to ensure the dish is well sealed.

Step 5

Cook beef for 3 hours. Remove from oven. Add carrots; cover. Cook for a further 30 minutes or until beef and carrots are tender. Season; sprinkle with parsley.

Step 6

Serve beef with potatoes anna or mashed potato and steamed greens, if you prefer.