Boeuf berrichon (Pickled Beef) - Untested

 From Monet's Kitchen by Claire Joyes, pg 142

Compare brining and cooking instructions with : 

https://www.myrecipes.com/recipe/new-england-style-pickled-beef

https://www.davidlebovitz.com/homemade-corned-beef-brisket-recipe/

Serves 8 people

5lb beef eye of round roast

4 slices bacon en lardons

2 Tbsps white wine vinegar

1 Tbsp white wine

1 garlic clove

2 shallots, each stuck with 1 clove

1 tsp salt

1 tsp pepper

4 Tbsps butter

3 cups broth or water

Optional : 3 carrots

1. Lard the beef with the strips of bacon. Place it in a deep earthenware pot with the vinegar, white wine, garlic and shallots. Season with the salt and pepper and cover it lightly with a pieces of cheesecloth. Marinate for two days in the refrigerator, turning the meat twice a day.
2. Strain the marinade and reserve it. 
3. Melt the butter in a deep pot and sauté the beef on both sides. 
4. When it is nicely browned, moisten it with about 1 cup of broth or water and 1 Tbsp of marinade. 
5. Cover the pot and simmer over low heat for 6 hours (would a slow cooker work?), adding more broth or water and more marinade from time to time. 
6. If using, the carrots should be added 1 hour before the end of the cooking time.