3 lbs. lean beef
10 oz. fat salt pork (with rind)
4 shallots
2 cloves garlic
2 tbsp. parsley, chopped
2 c. dry red wine
Marjoram
Sage
Salt & pepper

Cut steak into 4 inch squares about 3/8 inch thick. Remove rind from salt pork. Cut rind into 1/4 inch pieces and place on bottom of a heavy pan or casserole. Wash salt pork, parboil for 5 minutes to remove excess salt, and then chop fine. Also chop shallots, garlic and parsley fine and mix with salt pork mixture, season with salt and pepper; then cover with another layer of steaks repeating until all the meat is used. Pour in red wine and add a pinch of marjoram and sage. Place in preheated oven at 275 degrees for 5 to 5 1/2 hours until tender. Serve steaks with the sauce in the casserole. I have used rump or sirloin tip. Dip sourdough bread in juice. Enjoy! Bon Apetit!