Marinade

• 15 cl dry white wine vinegar
• 15 cl dry white wine
• 1 large onion
• 6 cloves
• 2 dried bay leaves
• 6 black peppercorns
• Salt

Peel and cut the onion into slices.

Crush the peppercorns and chop the bay leaves.

Mix all the ingredients together in a bowl.

Place the meat on a shallow plate and pour over the marinade.

Leave in the refrigerator for 5 hours and turn the meat over a few times with a wooden spoon.