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1
Place the meat in a deep bowl, add the white wine and vinegar and allow to marinate six to eight hours.
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2
Preheat oven to 350 degrees.
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3
Remove the meat from the marinade, reserving the marinade, and pat the beef dry.
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4
Heat the oil in a heavy three-quart casserole.
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5
Add the beef and brown it on all sides.
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6
Remove the meat from the casserole and add the onions and carrots and cook over medium-low heat until tender and lightly browned.
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7
Stir in the garlic, then add the raisins, ginger, allspice and brown sugar.
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8
Add the stock, the reserved marinade and the tomatoes.
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9
Bring to a simmer, scraping the bottom of the pan.
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10
Stir in the bay leaves and salt and pepper to taste.
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11
Return meat to casserole.
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12
Cover the casserole and place in the oven.
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13
Bake for about two hours, until the meat is tender.
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14
To serve, remove the meat from the casserole and slice it.
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15
Arrange on a platter.
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16
Reheat the sauce and check seasoninings.
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17
Add some or all the lemon juice if the sauce does not seem tart enough.
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18
Spoon some of the hot sauce over the meat and pass the rest.
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19
Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day the meat can be sliced and the sauce reheated before serving.
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20
This will improve the meat's flavor and texture and allow the layer of chilled fat on liquid's surface to be removed and discarded.
