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1. Choose a good-sized round of beef, lard it with pork or bacon fat and season well.
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2. Put some fat bacon at the bottom of a large pan, put in the meat and add bay leaves, a few peppercorns, a few cloves and slices of lemon.
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3. Pour over the meat a good ˝ cup of South African red wine, cover the pan closely and cook very slowly for 4-5 hours, until tender; baste frequently.
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4. Use the remaining liquid in the pan to make a sauce to serve with the meat.
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5. Boiled potatoes and white cabbage are the usual accompaniment.
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