Bœuf en daube à la Provençale

• 2 lb of rump steak
• 2 onions
• 3 carrots

Cut the meat into substantial squares, beat the pieces and rub them in salt and sliced garlic. Put them in a terrine with 2 onions cut in halves, 2 or 3 sliced carrots, the bouquet garni, pepper, and cinnamon. Pour ½ a bottle of Médoc over the meat, the wineglassful of vinegar, and leave it to marinade for at least 6 hours, overnight if you like.