Heat up the oil and saute the gammon and steak until evenly browned. Transfer the
browned meats to a casserole dish. Stir fry the onions and
garlic briefly until just browned before adding them to the casserole.
Mixed in the beers,
nutemg and sugar to the pan and bring it to the boil. Ensure it is stirred
well to mix in the meat juices before pouring it into the casserole. Add the bouquet garni
and season according to your preferred taste. Preheated the oven to 140°C/275°F
and then cook for 3 hours. Mix in the wine vinegar and
serve sprinkled with the parsley after removing the bouquet garni.