Preparation:
Cut meat in 1-inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute; stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt; pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley. Makes 6 servings. |
