Braised with juniper

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1 kg 500 of scoter (panties or list)

garlic – flour-butterer – oil
Two stalks of celery
Two carrots
80 g bacon
juniper grains
One onion
1/2 liter of red wine stock
salt, pepper

DIFFICULTIES: average PREPARATION: 30 minutes – Cooking: 3 hours and 15 minutes


This is a dish that can be prepared and stored for several months if sterilized; before eating it, reheat it slowly. Prick the piece of beef in half with garlic cloves and flour. In a casserole dish, brown a knob of butter and a few spoonfuls of oil, add chopped celery, carrots and bacon, flavor with three juniper berries, a few peppercorns and a whole onion topped with cloves. Brown, everything well.
Place the meat in the pan and make it taste good, salt it, wet it with red wine that will partially evaporate. Wet with broth and cook slowly, covered, for 3 hours. Then place the sliced meat in glass jars, pour in the cooking juice, close the jars and sterilize for 20 minutes.


Juniper grows in stony mountain areas, its berries are fleshy and round fruits, the size of a pea, rich in sugars, organic acids and aromatic oils, used in medicine for their diuretic and balsamic properties, in the liquor industry to prepare the gin of which they are the main ingredient, and in gastronomy.

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