For 4 people
Step 1 of 5
335 g beef chuck335 g pork shoulder blade335 g lamb shoulder500 ml dry white wine2 onion2 garlic¾ bouquet garni1¼ clove3¼ juniper berries6¾ black peppercorns
Cut 335 g beef, pork, and lamb into large 4cm cubes. In a large container, pour 500 ml dry white wine, add a sliced onion, crushed garlic, bouquet garni, cloves, juniper berries, and peppercorns. Submerge the meat and let marinate in a cool place for 24 hours.