A Book of Mediterranean Food

of celery, a carrot, 4 shallots, an onion,
2 cloves of garlic, peppercorns, herbs,
salt.
Heat the oil in a small pan, put
in the sliced onion, shallots, celery,
and carrot. Let them simmer a
minute or two, add the red wine,
peppercorns, garlic, and fresh or
dried herbs (bay leaf, thyme,
marjoram, or rosemary), and a
stalk or two of parsley. Season
with a little salt, and simmer the
marinade gently for 15–20
minutes. Let it cool before pouring
over the meat, which should be left
to marinate for at least 12 hours,
and should be turned over once or
twice.