• beef, marinated in boiling red wine vinegar and water (1:2) with chopped onion, herbs and spices for 2 days, dried, browned and baked in a covered dish with the onions and half the marinade at 250°C for 1.5 hours. Served with the strained thickened pan juices. Sometimes ginger biscuits or ginger cakes are added to the cooking liquor.