Instructions: In heavy flameproof casserole, brown meat in extra virgin olive oil over a medium heat; season with salt and pepper. Add chopped onion, and saute until soft. Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender.

In the meantime, cover pearl onions with boiling water. Allow water to cool. Then peel onions and cut a small cross in the root end of each one to prevent them from bursting. Heat butter in a saucepan. Add onions, garlic, 1 cup water, and salt. Cook covered until just tender. Add them and parsley to the meat. Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft. from Kaskoutas Village Gourmet

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.