Chief Omneya Taha's kitchen offers the recipe of Antarcot meat with Bordles sauce Ingredients: 120 grams Antarcot meat 1 Tablespoon Butter 4 Tablespoons Bordles sauce (recipe below) Salt, black pepper and onion juice ½ cup Balsamic vinegar Directions: Put the salt, black pepper and onion juice on the meat. Heat the butter in a pan, then add the meat and continue to stir until it is cooked. Remove the meat, but keep the pan on the heat. Add the Balsamic vinegar and leave the pan on low heat, then add the Bordles sauce and leave until it boils. Add the mixture to the meat and serve. Bordles sauce: Melt two tablespoons of butter in a deep pan. Add a chopped onion and 5 grams of garlic or garlic powder, and add Laury paper until the color of the mixture turns red. Then add ½ cup Dimaglas sauce and bring to a boil. Remove the laury papers and serve on top of the sautéed Antarcot.