1. To make the bouquet garni,tie the ingredients together with kitchen string,or wrap in muslin.
2. Place the beef,onion,carrot,garlic and the bouquet garni into a large bowl. Pour in the wine and a pinch of salt and mix all the ingredients together. Place in an airtight container and marinate in the fridge for 24 hours.
3. Remove the beef from the marinade,reserving the marinade,and dry meat well with a paper towel.
4. Place a heavy-based saucepan with a tight-fitting lid over medium to high heat. When hot,add the salt pork or bacon and fry until crisp,about 6 minutes.
5. Season beef with salt,add to the pan and brown on all sides,about 7 to 8 minutes. Sprinkle in the flour,and cook,stirring constantly,for 3 minutes.
6. Add reserved marinade and 500ml (2 cups) water and bring to the boil over high heat. Reduce heat to a gentle simmer,place the lid on and cook until tender,about 3 hours. At the 2½-hour stage,add mushrooms and cook for the final 30 minutes until tender.
7. To serve,remove bouquet garni and spoon the braise into 4 bowls. Give a good grind of pepper and serve with mash and greens.