Beef Braised In Barolo Wine - cooking recipe

Ingredients

2 lb. braising beef
2 carrots, cut in serving pieces
1/2 c. parsley
1 Tbsp. juniper berries
1/2 c. diced lard
1 Tbsp. extra virgin olive oil
1/2 bottle (1 1/2 c./12 fl. oz./375 ml.) aged Borolo (red) wine
1 medium onion, chopped
2 celery stalks, cut into serving pieces
2 bay leaves
1 tsp. peppercorns
1 Tbsp. butter
salt

Preparation

Combine the meat, all the vegetables, herbs and wine in a bowl.
Cover and marinate in the refrigerator for about 24 hours. Remove the meat and dry well (reserve marinade).
Make little cuts on the surface of the meat and fill them with lard.
Brown the meat thoroughly in hot butter and oil in a flameproof casserole.