• ¼ - 1/3 cup Vinegar (65-75ml), according to taste
• Bay leaves
• Cinnamon stick
• Cloves
• Coarsely ground black peppercorns
• Whole allspice berries
• 1 tsp Salt (8g)
• 1 ½ cup Water (375ml)
METHOD
1. Pour the olive oil into a pan and when it heats up, add the onions. Fry them until they are nicely browned, about 25 minutes. Add the garlic and stir. Add the garlic in the last minute so it doesn't burn. Remove the onions and garlic from the pot and strain. Return the remaining oil to the pot. Sauté the beef until the meat is seared, about 15 minutes. Add the tomato paste and stir on the bottom of the pot to bring out its aromas. Add the fried onions and garlic. Pour in the wine, the vinegar (add the ¼ cup first, taste, and add a little more if you like). Add the bay leaves, cinnamon, cloves, peppercorns, allspice, and stir. Let the food come to a boil, cover the pot, lower the heat, and simmer. After 45 minutes, add the water and continue cooking for another hour until the beef is tender. About 10 minutes before taking the food off the heat, add the salt and uncover the pot so the liquids evaporate and the sauce thickens.
