Ingredients:

� 3 pounds of beef (e.g. from the upper back hip, no usual roast beef!)
� 1 quart red wine vinegar or a mixture 1 pint red wine + 1 pint vinegar
� 2 bay leaves
� 2 tablespoon whole black pepper
� 2 big onions
� 1 big carrot
� 1/2 pound potatoes
� 1 cup bouillon
� 2 tablespoon creme fraiche (or sour cream)
� salt, pepper, oil

Preparation:

Place meat in a high dish, fill with vinegar (or mixture) until covered. Add bay leaves and pepper grains and place dish in the refrigerator. Leave there for 2-3 days, turn meat around at least once.

Get meat out of marinade and dry. Spice meat with pepper all around.

Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides. Add onions until brown, too.

Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red wine (especially if you used only vinegar before). Add also a little of the marinade (without leaves and pepper).

Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once.

Get meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add creme fraiche or sour creme, add salt and pepper to your taste.

Cut meat into slices, serve.