Beef Mechado

1/2 k. pork fat

1/4 k. onion, whole & peeled

200 gms. garlic

1/2 cup vinegar

2 tbsps. ground black pepper

3 tbsps. salt

1/2 k. atsuete

Mix all the ingredients, except the atchuete, in deep casserole or pressure cooker to tenderize meat. Add water enough to submerge the meat. Set aside the meat and the mixture. Osterize fat and put in a pan until fat melts. Osterize the mixture and the fat. Stir and cook well until the oil turns brown. Set aside. Add all the ingredients together and cook over low heat. Stir constantly. Wait until the meat turns golden brown. Wash atsuete and drain. Fry in lard. Mix the colored lard with the mixture and continue to cook over low heat until sauce thickens. Serve hot.