Marinated Beef Province Style

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Title: Marinated Beef Province Style
Categories: Beef
Yield: 6 servings

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

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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