Have fun preparing this mushroom dish!
Put the meat cut into ragout pieces by the butcher in a tall container.
For the marinade, remove the peel from the onion and garlic, cut them into coarse pieces and add them to the meat together with the bay leaf spice, cloves and rosemary. Pour the red wine, water and vinegar to the meat (meat must be completely covered), cover the vessel and put it in a cool place for 2 days. Turn the meat 1-2 times to the other side.
For the preparation, remove the meat from the pickle (keep 2 dl of the pickle) and dry it with kitchen roll. Peel the onions and cut them into strips.
Peel the carrots and celery and cut them into 1.5 cm cubes. Heat the oil in a frying pan. Sear the meat on all sides, remove. Sauté the onions, carrots and celery cubes in the roast stock, deglaze with mordant and red wine. Mash the pelati with a fork, add the stock cube and the rosemary.
Return the meat to the roasting pan and steam at low temperature with the lid closed for about 50 minutes.
For the polenta, bring the soup to a boil, add the kukuruz gratin in a fall, stirring frequently, and cook at a low temperature for about 30 minutes.
Clean the mushrooms, cut them into coarse pieces. Drain the mushrooms and cut them into small pieces. Add the mushrooms to the meat and cook for another 10 minutes.
Serve with
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