Barbecued Beef

2 kg topside of beef
125 g lard
1 tablespoon salt
½ teaspoon cayenne pepper
125 g butter
10 cl boiling water
10 cl tarragon vinegar
40 cl red wine
40 g grated onion
2 tablespoons Worcestershire sauce

Wipe the meat thoroughly with a damp cloth and rub it well with half the quantity of lard mixed with the salt and cayenne. Melt the remaining lard and the butter in the boiling water, add all the other ingredients and pour the liquid over the meat which has been placed in a medium-sized mixing bowl. Let the meat stand in the liquid for 2 days in the refrigerator, well covered, turning from time to time so that both sides of the meat may absorb the marinade.

Put the meat on a rack in the grilling compartment of the stove under a very low heat and grill for 20 minutes on each side. Remove the heat from the stove, put it back in the marinade for 10 minutes and then grill it under the same extremely low heat for another 20 minutes. Repeat this 4 times; then place the meat in a baking pan with what remains of the marinade and finish cooking in a moderate oven, 180º C until tender, basting constantly.