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1
Cut meat into 2 inch cubes.
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2
Dice the bacon.
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3
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.
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4
Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture.
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5
Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper.
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6
Leave for at least 12 hours turning occasionally.
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7
Peel the remaining onions and carrots, quarter the onions but leave the carrots whole.
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8
Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole.
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9
Remove the meat from the marinade, drain well.
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10
Brown meat in the oil remaining in the pan and add to the onions.
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11
Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil.
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12
Add the whole carrots, brandy, and herbs.
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13
Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce.
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14
Season the sauce with a little salt and pepper.
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15
Pour over the meat and onions, cover the casserole.
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16
Cook in the center of a slow (350 d F) for 2 1/4 hours.
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17
To serve, remove the garni.
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18
This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley.
