"Bofflamot"

Ingredients: 

750g beef (shoulder) or 750g pork (brisket)  Slices of bacon  ½l red wine (Burgundy)  1 onion, 1 bunch of mixed vegetables  1 clove of garlic  Mixed herbs including peppercorns, 1-2 cloves, 1-2 bay leaves  4 - 6 juniper berries  1 tsp salt  Resolidified butter  1 tsp tomato purée  Veal bones  Vegetables (leek, celery, carrots)  Shallots  Flour

Method:

Add the mixed vegetables, the onion, the garlic, the herbs, the juniper berries and the salt to the red wine. Bring to the boil and allow to cool.

Marinade the beef (or pork) in this liquid for 2-6 days. When you are ready to cook take the meat out of the marinade and dry it.

Place the butter in a hot pan and seer the meat. Add the tomato purée, the marinade and the veal bones. Simmer for 2-3 hours with the lid on. Top up the fluid level if necessary.

After 90 minutes add the prepared vegetables and shallots and continue simmering. The sauce can be thickened with flour if necessary. Slice the meat and leave to steep in the sauce for a few minutes and serve.