3 cloves of garlic
1 tablespoon of lemon juice
1 cup finely chopped of white onion
3 pounds of boy meat6 strips of bacon, chopped smoked
2 tablespoons black sauce
3 cups orange juice
1 cup of beef broth
1 / 2 cup dry wine
2 teaspoons cornstarchSalt and pepper to taste
Macerate garlic with salt and pepper, combine the lemon juice and onion.
With this mixture adobe meat and let stand in a container that is not aluminum, for at least 6 hours before preparation.
Separately in a pan, fry the bacon without added fat of any kind.
Leave toast very well, but not excessively so as not to embitter.
Remove from heat, drain well, shred and save.
Remove meat from marinade and save.
In the bacon fat left brown meat on all sides for 15 minutes.
Add the marinade, black sauce, orange juice and beef broth.
Bring to a boil, reduce heat and simmer for 3 hours.
Check the seasoning, add the wine and cornstarch and disolved in the water.
Cook a little longer until it thickens.
Remove meat from sauce and let stand prior to cutting.
Cut meat into strips, soak it in hot sauce and sprinkle over the bacon.