INGREDIENTS

Serves 8 – 10 persons (can be easily halfed) 30’ + 12 hours preparation
* 2 kg beef
* 2 kg pork
* 2 glasses vinegar
* 1 wine glass olive oil
* 2 wine glasses red wine
* 150 gr carrots
* 250 gr celery
* 1 bunch parsley
* 1 tspn salt
* 1 garlic
* 1/2 spoon pepper
* 500 gr onions

METHOD

Cut the carrots in round slices. Finely chop the celery, the parsley, the garlic and the onions. Wash the meat and cut it in small slices. Add the meat in a large saucepan together with the vegetables, the wine, the vinegar, the olive oil, the salt and the pepper. Stir and marinate the mixture for 12 hours or a whole night. Next day, cut 4 large pieces of aluminium foil. Equally share the mixture into the aluminium foil pieces. Add some of the stock on each piece and fold them. Place them into a baking pan, add some water and bake for 2 hours into 200 C. Serve with rice.