| 1. |
In a large bowl or dutch oven, combine six peeled and minced garlic cloves, beef, onion, carrots, vinegar, wine, thyme, and bay leaf. |
| 2. |
Stir, cover, and refrigerate for 1-24 hours. |
| 3. |
After the desired period of marination, place dutch oven over moderate heat and bring to a boil. |
| 4. |
Then lower the heat, cover, and let simmer for 1-1 1/2 hours, until the meat is tender. Remove cover and reduce liquid slightly, if necessary. |
| 5. |
Peel and mince the two remaining garlic cloves, and add to the daube. |
| 6. |
Simmer for another five minutes and scatter parsley over top. |
