Marinated Meat

Pour the red wine into a large bowl and add the garlic, onion, juniper berries, thebay leaf, thyme, rosemary, and oregano. Finish with extra virgin olive oil, then stir to distribute the flavors throughout the liquid. The marinade is ready when the wine has evenly incorporated the oil and the herbs are well immersed.

Cut the beef or pork pulp into pieces of a few centimetres and reduce the pancetta, or the lardo, into similarly sized pieces. Transfer both to the container with the marinade, making sure each piece is fully in contact with the flavored wine. An even coating promotes even marinating.

Cover the meat with the aromatic wine and let it marinate for a few days in a cool place. Check the liquid level periodically and add wine if necessary to keep the pieces submerged. The marinade is complete when the meat has remained constantly submerged and has absorbed the aromas of the herbs.

Drain the meat and the pancetta Remove from the marinade and dry them thoroughly. Strain the aromatic wine and reserve it for later cooking. Drying must be thorough: the surface of the pieces must be free of excess liquid, a necessary condition for a visible and uniform browning.

Chop the onion and garlic, then fry them in a shallow pan with extra virgin olive oil. Keep the heat moderate and stir until the chopped mixture becomes soft and lightly golden, without darkening. soffritto it is ready when it releases an intense aroma and the bottom of the shallow pan it is well flavored.

Join in shallow pan the meat and the pancetta Dry. Brown them over a suitable heat, turning the pieces, until the surface turns a uniform brown color. Don't add the wine immediately: wait until the juices have sealed and the bottom has developed a light golden color, which is the basis of the dish's flavor.

Pour some of the filtered wine from the marinade, season with salt and pepper. Let it cook over medium heatAdding more wine occasionally when the liquid tends to dry out. Continue until the meat is fully cooked: the liquid should simmer without evaporating too quickly and should coat the pieces with a concentrated consistency.

At the end of cooking, let the liquid reduce in shallow panKeeping the heat moderate and making sure it doesn't dry out completely, the stock is ready when it appears thicker, shinier, and sticks to the meat, while the pieces are well-cooked and fragrant. Adjust the salt only after checking the seasoning concentration.