Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Bacon 6 ea Medium carrots
2 lb Round steak 1 x Salt and pepper to taste
2 ea Cloves garlic 3 T Oil
2 T Chopped parsley 2 T Brandy
1 pn Ground cloves 1 pn Thyme
1 pn Allspice 1 ea Sprigs parsley
3 T Red wine vinegar 1 pn Rosemary
2 1/2 c Red wine 1 ea Small orange
6 ea Medium onions

Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the
garlic, using the tip of a firm knife, in a pinch of salt on the
chopping board, or use a garlic press; blend with the chopped
parsley, cloves,
and allspice. Put the meat into a dish, and add the wine vinegar,
wine, and garlic spice mixture.
Peel and thinly slice one third of the onions
and carrots, add to the marinade with a little salt and pepper.
Leave for at least 12 hours turning occasionally. Peel the remaining
onions and carrots,
quarter the onions but leave the carrots whole.
Heat the oil in a large heavy skillet, fry the
diced bacon and quartered onions until golden
brown, and spoon into a casserole. Remove the meat from the
marinade, drain well.
Brown meat in the oil remaining in the pan and add to the onions.
Pour the marinade liquid and vegetables into the skillet and stir
well to absorb the last of the oil. Add the whole carrots, brandy,
and herbs. Cut the zest from the orange and squeeze a little orange
juice and add this and the zest to the sauce. Season the sauce with a
little salt and pepper. Pour over the meat and onions, cover the
casserole. Cook in the center of a slow (350 d F) for 2 1/4 hours. To
serve, remove the garni.
This dish is particularly good when served with spaghetti,
macaroni, or noodles, topped with butter, grated cheese and a little
chopped parsley.

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