1/2 pound lean ground beef
1 teaspoon dried minced onion
3 cloves garlic, minced
1 cup lard
1 cup milk
2 tablespoons butter
2 tablespoons molasses
1/2 teaspoon ground cardamom
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) can cream-style corn
1/2 cup chicken broth
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 pound shredded Swiss cheese
Melt lard in medium bowl over medium heat; gently press in the ground beef. Stir in the onion, garlic, lard and milk. Cook 15 minutes, stirring frequently, until beef is evenly browned. Mix butter, orange juice and molasses; stir until smooth. Stir in the evaporated milk, 3 tablespoon at a time, stirring just enough to just moisten, cover and pour into a large plastic container.
Add 2 to 3 cups of chicken broth, 2 to 3 tablespoons from the bottom of bowl, and 1 tablespoon of butter each time the mixture is joined by the egg, scraping bowl often. Reserve 2 tablespoons of meat filling, leaving nearly all of it.
Place cream-style corn over the lard mixture, stirring often, until nice and shiny. Add the chicken broth and 2 tablespoons butter. Season with salt and pepper. Continue stirring until meat is uniformly browned and settled, about 1 hour. Season with salt and pepper. Serve in a large bowl or in a 3/4 quart (16 inch) resealable plastic container. Refrigerate before serving.
Remove the meat arm from the pan and place under water for 15 minutes. Pull bay leaves from potatoes and place on a platter. Drain and set aside. Chill beef for several hours before serving. Sprinkle shredded cheese over the meat, about 2 tablespoons.