2 onions (about 8 ounces), peeled and quartered
2 carrots (about 6 ounces), peeled and cut into I-inch pieces
1 whole head garlic, separated into cloves (12 to 15), unpeeled
4 bayleaves
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons red wine vinegar 4 tablespoons balsamic vinegar 2 tablespoons dark soy sauce
1 tablespoon black peppercorns, coarsely crushed
3 cups dry red wine (preferably a cabernet sauvignon variety or a deep, fruity red from the Rhine Valley)
1 piece of beef, about 3 pounds, from the shoulder blade (top blade) or a whole boned shank
1 tablespoon virgin olive oil
1/2 teaspoon salt
1 tablespoon potato starch dissolved in 2 tablespoons water

Garnish
About 18 small baby carrots (8 to 10 ounces total), peeled
About 18 small pearl onions (about 8 ounces total), peeled
1/2 cup water
About 18 small potatoes (about 1 pound total), peeled
About 18 medium mushrooms (about 12 ounces total)
1 tablespoon chopped fresh parsley

1. Place the onions, carrots, garlic, bay leaves, thyme, oregano, vinegars, soy sauce, peppercorns, and red wine in a saucepan, and bring the mixture to a boil over high heat.

2. Meanwhile, place the meat in a heat-proof container. When the mixture in the saucepan comes to a boil, pour it over the meat, and set it aside to cool. When it is cool, cover the container with plastic wrap, and refrigerate it for at least 6 hours and as long as 3 days.

3.    When you are ready to cook, remove the beef, reserving the marinade, and pat the beef dry with paper towels. Heat the oil in a pressure cooker over medium to high heat until hot; then add the beef, and sprinkle it with the salt. Cook, uncovered, over medium heat for about 15 minutes, turning occasionally, until the meat has browned on all sides. Add the marinade mixture, and bring to a boil. Cover, and bring the cooker to the appropriate pressure, following the manufacturer's guidelines. Then reduce the heat to very low, and cook for 1 1/2 hours.

4.    Depressurize the cooker according to the manufacturer's instructions, and remove the meat. Transfer the cooking juices to a smaller saucepan, and let them rest for 10 minutes to allow the fat to rise to the top. Place the meat back in the cooker.

5.   Skim all visible fat from the surface of the juices, and bring the remaining liquid to a boil. Boil gently for 5 minutes, and then stir in the dissolved potato starch to thicken the juices. Using a strainer with a fine mesh, strain the resulting sauce, and pour all but 1 cup of it over the meat.

For the Garnishes
6.    Place the carrots, onions, and water in a saucepan. Bring to a boil, cover, and boil over medium heat for 5 minutes. (Most of the liquid should be gone.) Set aside.

7.    Place the potatoes in another saucepan, and cover them with cold water. Bring to a boil, and boil gently for 10 to 12 minutes, uncovered, until they are almost cooked but still firm. Drain. Combine with the carrots and onions. Set aside until serving time.

8.    Place the reserved cup of wine sauce in a large saucepan. Wash the mushrooms, and add them to the sauce. Cover, bring to a boil, and boil gently for 5 minutes. Set aside until serving time.

9.    At serving time, reheat the meat in the sauce over low heat until it is heated through. Add the carrots, onions, and potatoes to the mushrooms, and heat until hot.

10.    Arrange the meat on a large platter, and cut it into I-inch slices. Surround the meat with the vegetables, and pour the sauce over and around them. Sprinkle with the parsley. Serve.