4 carrots, peeled and cut into 1cm/陆in rounds
2 sticks celery, cut into 1cm/陆in slices
6 garlic cloves, finely chopped
2 large onions, finely sliced
1 onion, finely chopped
2 pieces pared orange zest
few sprigs parsley
2 large sprigs thyme
150g/5陆oz black olives
300g/10陆oz red camargue rice, cooked according to packet instructions
4 bay leaves
600ml/20fl oz beef stock
1 tsp black peppercorns
2 x 4cm/1陆in pieces cinnamon stick
4 cloves
4 tbsp olive oil
50ml/2fl oz red wine vinegar
salt, to taste
2 tbsp tomato pur茅e
1.5kg/3lb 5oz beef brisket, trimmed of excess fat and cut into large 6cm/2陆in chunks
150g/5陆oz bacon lardons
100ml/3陆fl oz brandy or cognac
1 bottle red wine