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1
Put the oil in a skillet or flameproof casserole with a lid and place over medium-high heat.
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2
Brown the meat on all sides, seasoning it with salt and pepper as it cooks and turning it only when each side is browned.
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3
(The meat can also be browned in the oven; see page 412.)
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4
As the meat browns, remove each piece with a slotted spoon and set aside.
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5
Pour or spoon off most of the fat and brown the chopped onion lightly over medium heat.
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6
Remove and add to the meat.
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7
Add the pearl onions and brown them quickly; remove them and set aside separately.
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8
Add the garlic to the pan and cook, stirring occasionally, for about 30 seconds.
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9
Return the meat and chopped onion along with the red wine, stock, bay leaves, cloves, cinnamon, tomato paste, and additional salt and pepper.
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10
Cover tightly and adjust the heat so the mixture simmers gently.
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11
Cook for about an hour, or until the meat is fairly tender.
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12
Add the vinegar and pearl onions and continue to simmer until the meat is very tender, roughly 30 minutes more.
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13
(You can prepare the dish to this point in advance and let sit for a few hours or cover and refrigerate for up to a day before reheating, adding a little water if necessary.)
