Get out the pan or cast-iron pot you'll use to cook the beef. Preheat the oven to 180°C. Melt some lard in the pan or pot. Season the meat all over with salt and pepper, then sear it. Meanwhile, peel the vegetables and chop them finely.

Remove the seared meat from the pan or roasting pot and set it aside. In its place, add the chopped vegetables, but not the onion yet. Sauté until nicely golden.

Keep an eye on the vegetables so they don't catch and burn. Once they look golden and lovely, like in the photo, add the onion.

Stir and let the onion turn golden too, still watching that nothing sticks or burns. Once everything is a nice golden colour, sprinkle in the sugar and stir for about two minutes.

Add the red wine vinegar and mustard. Let it boil down quickly, then return the meat to the pot and pour in the stock. Add the whole spices (about 7 peppercorns and 7 allspice berries, a pinch of thyme, and a bay leaf if you'd like).

Cover with a lid and place in the oven. Roast the meat for about two hours, turning it occasionally. When done, it should be tender and juicy. Wrap the cooked meat in foil, turn off the oven, and put the wrapped meat back inside while you finish the sauce.

Remove the whole spices from the sauce. Blend it until smooth using a powerful blender or an immersion blender. Stir in the cream. If you like, thicken it further with a roux.

Sometimes there's plenty of vegetables but not much liquid, and the sauce is already thick enough on its own. If you do use a roux to thicken it, let the sauce simmer for another 15 to 20 minutes.

Slice the meat thinly and serve with the sauce and homemade dumplings.