|Stewing beef||2 Pound, cut into 2 inch cubes (1 Kilogram)|
|White wine vinegar||1 1⁄2 Tablespoon|
|Olive oil||1 1⁄2 Tablespoon|
|Pork belly||6 Ounce, cut into 1/2 inch cubes (185 Gram)|
|Smoked back bacon||2 Ounce, in 1/2 inch strips (60 Gram)|
|Garlic bulb||1 , whole and unpeeled|
|Pared orange rind strips||3|
|Thyme sprig||1 Small|
|Red wine||1⁄2 Pint (300 Milliliter)|
Put the meat into a bowl with the seasoning, vinegar and oil; stir and leave to marinate at room temperature for at least 1 hour.
Fry the pork and bacon over high heat for 4-5 minutes until the fat runs.
Take the meat from the marinade, pat dry on kitchen paper and fry in batches to a good brown all over.
When all the meat has been browned, return to the pan with the whole garlic bulb, orange rind, cloves, thyme and bay leaves.
Stir over the heat for 2 minutes, then pour in the wine.
Bring to the boil, cover and simmer very gently over a low heat for 3-4 hours or until meltingly tender.
As long as the saucepan has a well-fitting lid, there should be enough liquid to provide a syrupy sauce.
Check during cooking to make sure that the meat isn't becoming dry; if so, add a little more wine.
Remove the orange rind, thyme and bay leaves before serving.