Rinse meat, dab dry and cut in half. Peel onions and garlic and chop roughly. Clean or peel, wash and roughly chop the soup greens. Wash oregano and pluck off the leaves.
Heat the oil in a large frying pan. Fry the meat on each side. Season with salt and pepper and place on the fat pan.
Sauté the onions, garlic and soup vegetables in hot frying fat. Stir in oregano and 2 tsp green pepper. Season everything with salt and pepper. Deglaze with 750 ml water. Bring to the boil, stir in broth. Spread everything around the meat. Braise in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for about 3 1⁄2 hours.
Take the meat out and keep it warm. Sieve the roast stock. Add vegetables to the meat and keep warm as well. Stir starch and 4 tablespoons of water until smooth. Bring the beef stock and cognac to the boil, stir in the starch and simmer for approx. 3 minutes. Season sauce with salt, pepper and 1 pinch of sugar. Stir in 1 tablespoon green pepper. Serve everything. Potato chips taste good with it.