The beef is brushed with oil and left in a cold place for a few days. Then lard it with bacon, rub it with salt, pepper and new spices and sprinkle flour on it. Put it in an ovenproof dish, pour hot butter over it and fry the meat on both sides. Pour the wine over it, add the vinegar, the chopped onion, a little bit of lemon skin and a spoonful of capers. Stew until soft with the lid closed, adding a little tap water every now and then. The juices are boiled down and the meat is taken out. Stir a spoonful of tomato puree, a small spoonful of mustard and a tiny bit of flour into the gravy and bubble up.
Our tip: Use bacon with a subtle smoky note!