and mash with the back of a fork until a smooth,
homogeneous paste is formed.
4. Return the pot to medium-high heat, add the carrots and
celery, and cook, stirring frequently, until the
vegetables begin to brown around the edges, about 5
minutes. Add the onions and cook, stirring frequently,
until very soft and light golden brown, about 5 minutes.
Add the anchovy mixture and cook, stirring, until
fragrant, about 1 minute. Add the flour and cook,
stirring, until no dry flour remains, about 1 minute.
Increase the heat to high and, whisking constantly,
slowly add the wine. Bring to a simmer and cook until
the wine is reduced by half, about 15 minutes.
5. Meanwhile, pour the chicken stock into a large liquid
measuring cup or a bowl and sprinkle the gelatin on
top. Allow it to hydrate for 10 minutes.
- Add the gelatin and chicken stock, bay leaves, and
thyme to the Dutch oven, return the beef to the pot, and
bring the liquid to a simmer. Cover, place in the oven,
and cook until the beef is completely tender (it should
offer little to no resistance when you poke it with a cake
tester or thin knife), about 3 hours; add the potatoes to
the pot about 45 minutes before the beef is done.
Remove the pot from the oven and allow to cool for 1
hour.
- Transfer the whole pot to the refrigerator and let rest at
least overnight, or up to 5 nights.
- When ready to serve, carefully remove the hardened
layer of fat from the top of the cooking liquid and
discard. Transfer the meat to a cutting board. Discard
