Boeuf a la Mode

Boeuf a la Mode (which translates to beef according to the prevailing style or fashion) was cooking lesson #2 for HiHo. Again, it did not list ingredients of proportions, however I have attempted to do so this time because the recipe is a bit more detailed. Mima said, "Really REALLY delicious".

IngredientsBrisket or eye of round, have it larded, and also knuckle of veal and if possible calves foot.
Marinade: 2 large onions chopped, 2 cloves garlic chopped, 2 cloves, parsley, thyme, salt, pepper, cayenne, 1 bay leaf, grated nutmeg, ginger, and juniper berries (not absolutely necessary)
white wine
olive oil
carrots

Process

1. Put meat(all tied together) in deep pot with marinade.
2. Cover with white wine.
   
3. If meat is not entirely covered in wine, add olive oil on top.
   
4. Add 4 carrots.
   
5. Let stand over night.
   
6. Slowly cook over low to medium heat for 4 hours. Let cool in another pot.
   
7. Cut string, take out veal bone and calves foot.
   
8. Strain juice over meat.
   
9. Let cool and remove fat from top.
   

Can be served hot or cold, and it has a delicious jelly when cold.