The next day, drain the meat and fry it in the butter and oil until golden. Drain the braised beef, flour it, stir and add the whole garlic cloves, the strained marinade, diced bacon and the spices from the marinade to it.
Boil everything on low heat for about 2 hours under a lid. Clean the chives and sauté them in the oil left over from the frying. Add it to the meat 15 minutes before removing it from the heat.