Braised With Onions

Preparation:

Preparation: Cut the bacon into sticks and put them in a bowl, cover them with cognac (or wine), add the chopped parsley and leave them to marinate. Make deep cuts on the meat with the appropriate tool (or with a knife with a thin pointed blade) and insert a stick of bacon into each one. Arrange the meat in a rather large saucepan, pepper it, salt it and cover it with the red wine. Add another small glass of cognac, sprinkle it with a few pinches of spices, the chopped parsley, add a few grains of pepper and leave it to marinate for a couple of hours. Put the butter on the fire with a little oil and the chopped onion. Drain the marinade from the meat and brown it in the fat, turning it often. Then cover it with all the liquid from the marinade, add the carrot sticks and add enough broth to thinly cover the meat. Also add the bay leaves, thyme, juniper berries, salt and pepper a little more and cover the container and continue cooking the meat for about three hours, over moderate heat and turning it from time to time. In the meantime, peel the onions and blanch them for a few minutes in lightly salted boiling water (this way they will remain sweeter). Drain the meat and pass the sauce through a sieve or vegetable mill, pour it back into the saucepan and put the meat and onions back in. Continue cooking for another half hour, stirring occasionally. Serve the meat sprinkled with the sauce and surrounded by the vegetables: onions and carrots.