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Clean the vegetables, then slice the onions and carrots and dice the celery. Put the meat in a baking dish and cover with a marinade made with wine, vegetables, bay leaf, peppercorns and garlic. Let stand for 24 hours, then drain and pat dry. In a pan with olive oil, brown the meat on all sides, then moisten with the strained liquid marinade and add the drained vegetables, the necessary salt and freshly ground pepper... |
