ORLEANS BEEF STEAK

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Ingrédients :
	1.5 kg of beef, 150 g of lard 1 litre red wine full-bodied 4 onions, 3 carrots, 3 cloves of garlic, 6 pepper seed, 2 bayleaves, thyme, bayleaves, rosemary 3 tablespoons of oil *1 and a half glass of Cabernet franc vintage wine vinegar from Orleans*
Prepare the marinade the day before. Cut up the beef into big dices, heat it up in a sauce pan briefly. Add the carrots, 2 onions cut into 4 pieces, garlic, bayleaves and pepper to the dish. Fry them all together. Pour 1 and a ½ glass of vinegar and marinade the meat for 24 hours. The preparation and the cooking time is about 5 and a half hours. In a pressure cooker fry the lard, the 2 onions and the beef. Brown the mixture and add the marinade to the dish. The meat needs to be well covered, if needed add more wine. Bring it to the boil, put the cover on and cook it slowly for 5 hours. The meat has to be soft and marinated. Serve the dish hot with some boiled potatoes or fresh pastas.