The day before or the day before, prepare the marinade.
_ Put the red wine, preferably Burgundy, in a large container. Add the peeled garlic, carrots and onion in mirepoix, cloves, juniper berries, thyme, bay leaf and celery stalk. Marinate the pieces of meat for 24 to 48 hours.
D-day
_ Drain the pieces in a colander. Separate the meat from the vegetables and keep the marinade.
_ Dry the meat with a cloth, and roll it in flour. Remove excess flour and brown the meat in a frying pan over high heat with a little fat.
_ Add the vegetable garnish and brown it with the small onions. In a large pot or casserole dish, add the marinade.
_ Add the dehydrated veal stock that you have previously diluted in a little cold water, the neck, the smoked breast, the meat and the garnish.
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Cooking and dressing
_ Cook covered for 3.5 to 4 hours over low heat with a bouquet garni.
_ Prick your pieces from time to time to check cooking. The blade of the knife must be able to penetrate the meat without resistance.
_ To enhance the flavor of the preparation, you can reduce the red wine over high heat for about 15 minutes until only the equivalent of a liqueur glass remains.
_ Then flambé it to eliminate excess alcohol, and add to the sauce. Serve with steamed potatoes or tagliatelle.
