Rub salt and pepper into a one kg piece of beef and marinate with a few torn bay leaves, half a glass of madeira and 100ml of wine vinegar for two hours. Then brown the beef on all sides in 2 tablespoons of oil. Add the marinade and cook for 20 minutes. Then add a peeled onion and tomato and braise for a further 40 minutes. Remove the onion and tomato and add 750g of scrubbed small potatoes; cook for another 15/20 minutes. Add 100g of stoned black olives, cook for about 5 more minutes then remove from the heat. Allow the meat to cool a little then cut in slices and serve with the potatoes and olives.