Cut the beef into 85 g (3 oz) cubes, sprinkle them with coarse salt and pepper and the eau-de-vie and leave them to marinate for an hour. Mix together all the ingredients for the marinade, pour it over the meat and leave in a cool place overnight.
Next day, cut the belly of pork into largish pieces and drain the meat. Colour them all in the pork fat in a large casserole. Sprinkle