Northern Italian Black Meat - cooking recipe

Ingredients

4 to 5 lb. roast
1 to 2 bottles red cooking wine
1 medium onion
3 to 4 stalks celery
cloves

Preparation

Insert cloves at approximately 1 inch intervals over roast. Chop up vegetables.
Put roast and vegetables in roaster.
Cover ingredients with red wine.
Cook for 24 hours at 200\u00b0.
Meat will be black and tender.
Remove meat.
Puree remaining ingredients for sauce.