Cut the meat across the fibers into pieces of approximately 100 g each. Sprinkle well with orange pepper.
Add olive oil and butter to a preheated pan, heat. Put the meat, fry until golden brown. Salt the meat already in the pan when it is already seized with a crust.
Add the broth, wine, balsamic vinegar. Bring to a boil, add bay leaf. Reduce the heat, cover the pan, simmer for about an hour.