Page 13 of The Paris Affair

Sauerbr a ten

750ml vinegar

Bay leaves

Cloves

Peppercorns

500g beef joint

1 onion, finely chopped

Breadcrumbs from 1 crust of bread

4 tablespoons flour

1. Boil the vinegar with the bay leaves, cloves and peppercorns.

2. Pour the infused vinegar broth over the beef until half covered.

3. Leave to marinade for a few days, turning regularly.

4. Remove the beef from the broth and pan-fry on a low heat for 30 minutes.

5. Add the onion and breadcrumbs to the vinegar broth and mix well.

6. Heat the broth at a simmer and stir in the flour to thicken, then pour the broth over the beef.

7. Serve with salted potatoes.