Preheat the oven to 120 degrees. Rub the meat with salt and pepper. Put the spices and the meat in a roasting pan, add a little red wine and clear soup and put it in the oven. Pour the rest of the red wine and the clear soup little by little, after 3 hours turn the meat to the other side. As the last step of the cooking time, pass the roast stock through a sieve and thicken it with sour butter or whipped cream, if necessary.
Serve with bean pods with garlic and bacon and a potato gratin.
Time needed : 4 hours
Our tip: Use bacon with a fine smoky note!
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