Ingredients

For 7/8 persons: 1 Kg of meat, 1 L of red wine, 3 big spoons of olive oil, 2 sticks of parsley, 1 finely sliced oinon, 2 crushed garlic cloves, 2 cloves, 1 peel of a sour orange, 100 g of salted bacon, 1 marrow bone (optional).


Preparation

Cut the meat (lean beef but not dry) into pieces. Put them to marinate the day before or a few hours before the cooking, in a deep dish, with a good red wine, spices (2 sticks of parsley, thyme, bay leaves), a finely sliced oinon, the peel of an orange, some crushed garlic, some cloves, pepper, salt, and a little bit of nutmeg.
In a pot, put a little bit of lard (or some goose fat), a good splash of olive oil; when it is a little bit hot, put in pieces of diced salted bacon, a crushed onion and stir. Then add the pieces of beef, already strained. Cover the pot and stir for about twenty minutes. Put the marinade, which has had time to cool down, in the pot. Reduce while boiling. Then lower the heat, cover and leave to cook at least 5 hours or more, according to your desire, in several seances. The pot will be covered with a deep dish full of water, you can add some during the cooking but normally it is not necessary.

To serve with pastas or boiled potatoes.