Beef and belly pork daube   
This was, originally, "A Provencal Daube", from Hugh Fearnley-Whittingstall's "Meat" book. It has been adapted almost beyond recognition.

2 - 3 lbs shin or skirt of beef
2 - 4 slices of belly pork
1 pint of beef stock
4 garlic cloves
Thyme
2 carrots
Zest of half a lemon, and a squeeze of juice.
3 sticks of celery
1 lb of tomatoes, skinned and chopped, or equivalent of tinned chopped tomatoes
Olive oil, seasoning

Cut the beef, and the belly pork, into large chunks. Heat the oil in a large pan over quite a high heat, and fry the pork until it begins to brown; place it in a large casserole. In the same pan, brown the beef on all sides - best to do this in 2 or 3 batches, so as to maintain the heat in the pan. Transfer the browned beef to the casserole. Turn the heat down, and deglaze the pan with a splash of the wine, then add the rest until it heats through, and pour it into the casserole. Heat the stock in the same way, and then the tomatoes, and add them as well. Chop the celery and carrots into large chunks, and add them to the casserole, with the lemon zest cut small, a squeeze of juice, a couple of large sprigs of thyme, and season with salt and pepper. Ideally, the liquid should just be visible through the vegetables.

Bring to a very gentle simmer, then put it in a low oven (120 - 140 centigrade) for 3 to 4 hours, until the meat is completely tender. Ideally, then let it cool, and place in the fridge overnight, before lifting any fat off and warming though again the next day.