Cover beef with vinegar and water with onion, carrot, a whole bay leaf, pepper, cloves and salt; marinate covered for 48 hours in the refrigerator.

Ingredients

• 900 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 250 gOnions, raw
• 200 gCarrots, raw
• 240 gVinegar, red wine
• 700 gBeverages, water, tap, drinking
• 1 gSpices, bay leaf not counted – removed
• 3 gSpices, pepper, black
• 1 gSpices, cloves, ground
• 25 gOil, olive, salad or cooking
• 6 gSalt, table

Method

1. Cover beef with vinegar and water with onion, carrot, a whole bay leaf, pepper, cloves and salt; marinate covered for 48 hours in the refrigerator.
2. Remove and dry beef, brown it in oil 4 minutes per side; bring the entire marinade with vegetables to a boil.
3. Return beef to the marinade, cover and braise for 200 minutes at 90 °C until tender; remove the bay leaf and serve all the sauce with the meat.