| 1 | Put the meat in a ceramic or glass bowl. |
| 2 | Pour the buttermilk, wine, and bayleaf over the meat. |
| 3 | Add the peppercorns and onions. |
| 4 | Keep in the refrigerator for at least 3 days, marinating the meat daily. |
| 5 | After 3 days, remove meat from the refrigerator. |
| 6 | In a deep dutch oven, fry the bacon and set aside. |
| 7 | Put meat in the bacon drippings and brown on all sides quickly. |
| 8 | Add 3 tablespoons of the marinade (liquid only) and cover and simmer for 10 minutes. |
| 9 | Add the water, tomato paste, and carrots. |
| 10 | Crumble the bacon and add to the meat. |
| 11 | Cover and simmer for about 1 ?hours, making sure to watch the level of fluids in the dutch oven. |
| 12 | Replace with water if it gets too low. |
| 13 | When the meat is done, remove the meat and the carrots and keep warm. |
| 14 | Stir in the cornstarch to thicken the juices and boil for a short time to the desired consistency. |
| 15 | Slice the meat and serve with the gravy and potato dumplings or wide noodles (other german choices include boiled potatoes or baked potatoes) and the carrots. |
