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At first glance, the beef should be bright and of a beautiful red color. The fat, slightly yellow, separates well the muscular masses. In some pieces, it forms, between the nets of the flesh, a fine network: the meat is called “marbled”. A marbled meat – like the rib or entrecote – owes its fondant, its perfume and flavor specific to its fat. The day before, put the meat in a marinade consisting of wine, vinegar, carrots, two sliced ​​onions, bouquet garni, a drizzle of olive oil, salt and pepper. Fry the cut breast into small pieces and a coarsely chopped onion with the tomato paste, 2 crushed garlic cloves and the cloves. Add the previously drained meat and mop. Sauté for a few minutes, then wet with the marinade and leave to boil until the marinade has reduced by about a third. Add the bouquet garni, 4 cloves garlic