• 1 kg good-quality beef (neck or shoulder)
• 4 cloves
• 50 g butter

For the marinade:

• Enough good red wine to cover the meat
• 2 tablespoons wine vinegar
• 15 g pepper
• the seeds from 6 cardomom pods
• 1/2 teaspoon cinnamon
• 1 teaspoon powdered ginger

Begin steeping the meat in the marinade the night before.

The next morning, remove the meat from the marinade, stud with the 4 cloves, and roast in a casserole with the butter.

When the meat is half done, pour the marinade into a casserole and bring to a boil, then pour it over the meat.

Simmer gently until done.