1. Combine the salt, pepper, crushed garlic, vinegar, wine, and bay leaf.
2. In a bowl, add the mixture to the meat, ensuring it is fully coated. Cover with plastic wrap and refrigerate overnight.
3. The next day, heat olive oil in a saucepan and brown the meat on all sides.
4. Add the marinade, tomato paste, onion, and carrots to the pan.
5. Cover and cook over low heat for 2 hours or until the beef is tender.
6. Turn the meat several times during the cooking process, adding more wine if the liquid levels run low.
7. Slice the beef and serve generously drizzled with the concentrated pan sauce.

Adapted from a Recipe by: Easy Portuguese Recipes