Ingredients for 4 servings:
• 1 kg beef roast from the rump or a similar cut (e.g., shoulder or neck)
• 2 carrots
• 2 medium onions
• 4 garlic cloves
• 500 ml stock (beef or vegetable stock)
• 250 ml red wine
• 1 pinch of marjoram
• 1 pinch of thyme
• 1 pinch of rosemary
• 2 juniper berries
• 2 allspice berries
• 1 bay leaf
• 2 tablespoons clarified butter or a heat-resistant oil (e.g., sunflower oil)
Preparation:
