In the same Dutch oven or pot, brown the onion, carrot and salted pork in the warm fat. Add the garlic and cook for 1 minute while stirring. Add the brandy and reduce until almost dry. Add the wine and reduce by half. Whisk in the broth and the butter-flour mixture, whisking constantly. Bring to a boil. Add the meat, thyme and bay leaf. Cover and bake for 1 hour.