Preheat the oven to 275 °F (140 °C). In a deep oven-proof saucepan, brown the salt pork and bacon. Place the beef shoulder in the pan and sear on all sides. Add the onions, carrots, celery leaves and garlic. Moisten with the red wine and cover with cold water. Add the cloves, bay leaves, cinnamon and thyme. Cover and bake in the oven for 31/2 hours. Season with the pepper and salted herbs. Continue cooking for 30 minutes more.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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