|Freshly ground black pepper||1⁄2 Teaspoon|
|Onion||1 Large, thinly sliced|
|Carrots||2 Large, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Parsley sprigs||4 Small|
|Dried thyme||1⁄4 Teaspoon|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
Combine all ingredients. Cubed beef (for stews, casseroles) and pot roasts may be soaked in this mixture in an earthenware, glass or other non-metal vessel for a day or two.
Let the meat marinate under refrigeration.
To Lard Meat: To lard meat with a larding needle, thread the needle by placing a long thin strip of salt pork in the open end.
Insert the pointed end of the needle into the roast at right angles to the grain.
Push, then pull the needle through the roast.
Trim off the salt pork flush with the meat.