1. Lard the roast, if you want to. Tie it in several places with string, place in a non-reactive tub or bowl, of similar capacity. Pour in the wine, adding salt, pepper, nutmeg, and garlic. Stir several times, mash the garlic clove. Sit for 5-8 hours at room temperature. Turn as often as desired. Remove the meat to paper and blot dry. Strain the wine into a glass measure, set aside. Discard garlic clove. 2. Heat the soft lard (or shortening), in a heavy Dutch oven that will hold the meat, and when almost ready to smoke, add the meat, turning several times, and then brown thoroughly, monitoring heat, as necessary. Do not neglect it, make sure it brown on all sides. Remove to a plate. Discard fat. Add bacon, cook until it begins to crisp. Add onions. Soften, add vegetables. Cook the whole until they begin to wilt and brown. 3. Add the lemon zest. Return the meat to the pot, along with any accumulated juices. Stir in the wine, bring to a boil, does not have to be a furious one. Add meat stock and water, in equal amounts, to reach 3/4's up the way of the meat. Do not add salt at this point, only a little, if desired. Bring to a good, furious, boil. Add the herbs, tied, if using. 4. Cover the pot, turn the heat low, and cook for at least three hours. Check every 20 minutes. Remove when done, untie string, keep warm under foil, or in a very low oven while thickening sauce. 5. Dissolve starch in a very little water. Add to sauce. Bring to the simmer, and reduce to desired consistency, remembering that the sauce will thicken more, upon removal from heat. Season as necessary. Serve with the beef on warm china. ---------------------------------------------------------------------------
Nutrition
Ingredients
