-
1
In a large saucepan, combine marinade ingredients, bring to a boil, then remove from heat and let cool.
-
2
Place meat in a deep bowl and pour marinade over; it should come about half-way up, if not, add more wine.
-
3
Cover and refrigerate 4 to 5 days, turning twice a day.
-
4
Remove the meat from the marinade and pat dry.
-
5
Strain the marinade, reserving the liquid and discarding the solids.
-
6
In a large casserole, melt the lard and heat until it splatters; brown the meat on all sides.
-
7
Remove meat and pour off all but 2 tablespoons of the fat.
-
8
Add the onions, carrots, and celery; cook until they soften and begin to brown around the edges, about 5-8 minutes.
-
9
Sprinkle in the flour, stir and cook 2-3 minutes.
-
10
Stir in 2 cups of the reserved marinade along with 1/2 cup water; bring to a boil.
-
11
Return the meat to the pot, cover, and simmer on low for 2 hours (alternatively, you can cook in a 350 degree F oven).
-
12
Meat should be tender and offer no resistance when pierced with a knife.
-
13
Transfer to a platter and keep warm while you make the sauce.
-
14
Combine sauce ingredients in a small pan and cook over medium heat, stirring frequently, for 10 minutes.
-
15
Carve the meat into 1/4-inch slices and serve with sauce drizzled on top.
