This daube is best made 2 days ahead, marinated overnight the first day, cooked the second day, then cooled and refrigerated. Heat the third day and serve with crusty bread and butter, and a hearty glass of red wine.

• Cut roast into 3-inch cubes of meat. Place meat in a large stainless steel bowl. Cover with onions and add cloves, allspice, bay leaves, and thyme. Pour 5 to 6 cups cabernet sauvignon over all to cover. Cover bowl and refrigerate for about 1 day, 20 to 24 hours.

• When ready to cook, strain the onions and meat from the pan, reserving the pan marinade. Remove bay leaves.

• Heat oil in a Dutch oven; sauté onions for 10 minutes. Remove from pan and set aside. Add more oil if necessary, and brown meat in three or four batches over medium to medium-high heat. Do not overcrowd the pan. Do not scorch the meat, simply brown it well. Season the meat with salt and pepper and remove from pan.

• Pour the marinade into the pan and bring to a boil, lower heat, and add tomatoes and juice, drained peppers, garlic, capers, onions, and meat. Simmer for 2 to 3 hours or until meat is fork tender. Remove lid and let cool for about an hour or more. Then re-cover and refrigerate overnight. Reheat the next day and serve in bowls.