Next, chop 2 carrots, 1 celery rib, and one onion, and add them to a pot, along with your bones, a bay leaf or two, 2 garlic cloves, parsley, and some peppercorns. Add enough water to cover, then bring everything to a boil and then simmer it for 2 or more hours.
When your broth has developed, strain it to remove the solids, then set it aside for later.
You can also make this ahead and store it in the refrigerator, or even freeze it.
Marinating the Beef
Start by cutting your beef into large chunks, and trim away excess fat from the outside.
Next, cook and reduce several cups of red wine. The point is to cook off the alcohol, and it doesn’t need to be reduced by a lot. When it’s ready, cool it completely, then add it to a dish with your beef, along with thyme, rosemary, minced garlic, and a couple of bay leaves. Cover and marinate in the refrigerator for 24 hours.
Cooking the Beef
When you’re ready to cook your beef, remove it from the marinade (keep the marinade) and pat it dry. Then, season it with salt and pepper, and coat it with flour.
Deglaze your pan with Cognac (optional), then red wine, and finally, with beef broth, and reduce by 80-90% (depending on how much liquid you still need to add to your roasting pan). You should have enough liquid to come up most of the way in your pan (and make a nice sauce), but not so much that it submerges everything. Also, reducing your beef stock will intensify the flavor, and make the finished dish that much better.
When the stock has reduced, add balsamic vinegar (you could also just add a bit of sugar to balance the flavor), then add everything to your roasting pan with chopped parsley, and mix everything together. If you have some marrow left over from your stock bones, it would be a great addition as well. Next, season with salt and pepper, add a bay leaf, a sprig of thyme, and a sprig of rosemary, and bake, covered, at 325 degrees for approximately 3 hours.
Note: A tablespoon or two of tomato paste would also be good in this if you like.