Clove-Studded Braised Beef

Ingredients

• kg lean beef (leg or rump)
• wine
• pork back fat (lardone)
• cloves
• onion
• butter
• olive oil
• salt
• glass water

Instructions

1. Beat about 1 kg lean beef (leg or rump) and marinate it in wine overnight.
2. Lard it with finger-thick, seasoned pork-fat lardons and stud with four cloves; tie it.
3. Set over the fire with half a thinly sliced onion, equal parts butter and oil, and salt; brown all over.
4. When the onion has melted, add a glass of water, cover with folded paper under the lid, and simmer slowly to doneness.
5. Untie and serve with its strained, degreased juice.