Preheat oven to 350°F (180°C).
Put salt pork in a pot, add cold water to cover and bring to a boil. Drain.
Transfer salt pork to a hot casserole and fry over medium-high heat.
Once pork fat is melted, brown roast in it.
Place onion and carrots around the roast, cook over high heat for 5 minutes; add honey and cook until lightly caramelized.
Stir in cider vinegar, tomato paste and flour.
Add wine and bring to a boil. Add broth and bring to a boil again. Season.
Cover and cook in the oven for 11/2 - 2 hours.
Remove meat and let stand.
Reduce gravy on high heat until smooth.
Cut roast into thin slices and serve with honey carrots.
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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