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1
Put the ingredients in a small pan and bring to a boil.
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2
Turn off the heat and leave to cool.
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3
Slice the garlic thinly.
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4
Poke the meat all over several times with a skewer.
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5
Rub in the sugar, salt and black pepper in that order.
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6
Pour the sauce from Step 1 over the meat, and rub it in gently.
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7
Put the garlic slices plus bay leaves, dried thyme and so on on the meat.
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8
Put the meat and the marinade in a zip bag or other bag that can be tightly sealed, expel as much air as possible, and marinate the beef in the refrigerator for at least 10 days.
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9
Lay down a piece of plastic wrap and put a very generous amount of black pepper on it.
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10
Take out the meat, remove the garlic and so on, and place on top of the peppered plastic wrap.
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11
Cover the whole surface of the beef with black pepper, and wrap it up airtight.
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12
Wrap the beef over the plastic wrap with a layer of aluminium foil.
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13
Bring plenty of water to a boil in a large pot and bring to a boil.
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14
Put the wrapped beef in the pot and boil for 15 to 20 minutes.
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15
Turn off the heat and leave to cool and rest for half a day.
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16
(Boiling it at night and letting it cool and rest overnight works well.)
