Beef Provencal

1 kg beef

150 g fat

50 g vegetable oil (preferably olive)

1 Art. l. orange peel

5 Art. l. orange juice

5 cloves of garlic

0.5 cans of green olives, pitted

1.5 glass dry red wine

2 glass 1 / a Red wine vinegar

1 onion

Salt and pepper

Onions and carrots grate, finely chopped parsley, all mixed, add the cloves and spices, pour the wine and vinegar. On low heat bring marinade to a boil, cool. Garlic squeeze through the press. Meat cut into chunks (preferably plates across the grain) and breaded in garlic. Leave the meat for 20 minutes, then pour the marinade and let stand in the cold 12-14 hours. When the meat promarinuetsya, it should be removed from the marinade, dry cloth and fry in oil. Fold in refractory form, pour orange juice and strained marinade, sprinkle with zest, simmer on low heat for 30 minutes, and then in the oven for another 20-30 minutes.