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