1. Marinate
Cut the meat into 2 cm  pieces and marinate in vinegar, salt, pepper, bay leaf and clove for at least 2 hours but preferably 24 hours

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2. Brown
Remove the meat from the marinade and brown for two minutes at a high heat in  your COMBEKK Dutch Oven and add the onions and cook until softened.

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3. Simmer
Add the marinade, syrup and sugar and water until the meat is covered and simmer for three hours with the lid on at a low heat (the thermometer in you pan should be around 60°C) to stew. After two hours add the gingerbread for thickness and flavor in the stew.

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4. Serve
Serve with potato mash and grilled vegetables.

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