Put the meat in a marinade of garlic, vinegar, cloves, cinnamon, rosemary, peppercorns and salt for 12 hours. Next, let it drain and dry. Melt the butter in a pan and brown the onion and the greens from the marinade in it.
Pour in the meat and brown, season with salt, season with pepper and pour over the Marsala and the white wine. Cover with aluminum foil and let it cook for 2 1/2 hours. Then cut the meat into not too narrow slices. Strain the sauce through a sieve and spread it over the meat.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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