To begin: Place the dutch oven on the stove top over medium heat. Place the star anise, fennel and cloves into a mortor and pestle and grind to a fine powder, add a generous pinch of salt and cracked black pepper and mix together
Rub this spice mix over the entire surface of the beef and into any crack and crevices
Place a splash of EVOO into the pot and seal the beef on all sides over medium high heat, once sealed remove from the pot and set aside
In the same pot place the diced onion, roughly chopped garlic and chilli and saute´ for 3-4 minutes over medium heat until beginning to soften
Next add the thyme and olives and return the beef to the pot, pour over the stock and place back on the stovetop over high heat and bring to the boil, once boiled place in a pre-heated oven combi setting 150 °C for 45 minutes
While the beef cooks prepare the vegetables by slicing the potatoes into 2-3cm slices and set aside. Leave a little green stem on the carrots and peel with a vegetable peeler
After 45 mins in the oven remove the pot and add the potato and carrots, place the lid on the pot and return to the oven for a further 2 hours at 150 °C
Once cooked remove from the oven and pass the stock through a sieve over a mixing bowl or pot. Transfer the stock to a saucepan and reduce by half over high heat
While the stock reduces remove the beef from the pot and slice away the twine.
Place the vegetables on a large serving platter and slice the beef with a sharp knife into 2cm slices, arrange the sliced beef on top of the vegetables and once the sauce has reduced add at the last second the parsley to the sauce and spoon over the entire dish