Brush the meat well with mustard and fry it well on all sides in a little oil. Season well with salt and pepper. Then deglaze with 150 ml of balsamic vinegar and let it boil down. Add the quartered onions. Deglaze with a dash of soy sauce, let it boil down and then deglaze 4-5 times with broth or water and let it boil down again and again. Then add enough stock or water to cover the meat halfway and add the cream.
Put in the oven and stew covered at 140 degrees for at least 2 hours. Alternatively, stew at 100 degrees for 4-5 hours. It doesn`t matter if the meat stays in the oven for half an hour longer. At the end of the cooking time, take the meat out of the pan and cover it for approx. 15 minutes.
Meanwhile, reduce the sauce a little and bind with cornstarch mixed with a little water as desired. Season to taste - however, additional seasoning is usually no longer necessary.
Cut the meat into slices across the grain and serve in the sauce.
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