• 1 kg beef shoulder, larded with bacon
• 20 g meat spices
• 20 g oil
• 100 g sauce vegetables: onion, celery, leek, etc. (in 2 cm cubes)
• 30 g tomato puree
• 2 dl red wine, e.g. Lucerne Pinot Noir
• 2 litres of brown veal stock
• 4 peppercorns, crushed
• 1 laurel leaf
• 1 sprig rosemary

1. Fry the shoulder well all over in hot oil using an ovenproof pan.
2. Remove the meat and season it.
3. Fry the sauce vegetables, add the tomato puree and continue to fry. Douse with 1dl red wine and reduce it considerably.
4. Add the remaining wine and veal stock and bring to the boil.
5. Add the meat and spices, cover and braise in the oven at 180°C until soft (about 3 hours).
6. When the meat is soft, let it rest, keeping it warm.
7. Pass the sauce through a fine sieve, reduce to the desired consistency and season to taste.

 
Serve with potatoes and vegetables.