1/4 lb Bacon
2    Cloves garlic
1 pn Ground cloves
3 tb Red wine vinegar
6    Medium onions
Salt & pepper to taste
2 tb Brandy
1    Sprigs parsley
1    Small orange
2 lb Round steak
2 tb Chopped parsley
1 pn Allspice
2 1/2 c  Red wine
6    Medium carrots
3 tb Oil
1 pn Thyme
1 pn Rosemary

Cut meat into 2 inch cubes. Dice the bacon. 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.

Put the meat into a dish, and add the wine vinegar, wine, and garlic
spice mixture. Peel and thinly slice one third of the onions and
carrots, add to the marinade with a little salt and pepper. Leave for
at least 12 hours turning occasionally.

Peel the remaining onions and carrots, quarter the onions but leave the
carrots whole. Heat the oil in a large heavy skillet, fry the diced
bacon and quartered onions until golden brown, and spoon into a
casserole.

Remove the meat from the marinade, drain well. Brown meat in the oil
remaining in the pan and add to the onions. Pour the marinade liquid
and vegetables into the skillet and stir well to absorb the last of the
oil. Add the whole carrots, brandy, and herbs.

Cut the zest from the orange and squeeze a little orange juice and add
this and the zest to the sauce. Season the sauce with a little salt and
pepper. Pour over the meat and onions, cover the casserole.

Cook in the center of a slow (350 d F) for 2 1/4 hours. To serve,
remove the garni. This dish is particularly good when served with
spaghetti, macaroni, or noodles, topped with butter, grated cheese and a
little chopped parsley.