2 large slices fatback
1 1/2 cups Carrots, diced
2 pounds Rump roast, cut into ¼-in slices
2 mediums Onions
1 clove Garlic, minced fine
2 Shallots, finely chopped
1/2 pound Mushrooms, chopped
Salt, to taste
Freshly ground black pepper to taste
Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback.
Sprinkle the meat with half the onions, garlic, shallots and mushrooms.
Cover with a layer of half the remaining beef and sprinkle with more salt and pepper.
Pour the burgundy and cognac over all.