PREPARATION
Season the beef shoulder joint with salt, pepper, juniper, thyme and rosemary. Sear well in hot oil on both sides, before removing from the casserole dish. Put the diced vegetables into the same dish and fry until golden brown. Then deglaze with the red wine, return the beef to the dish, and add the stock. Braise in the casserole dish in the oven at 160°C for 4½ hours. Remove the meat and allow the sauce to reduce. To make the garnish, cut two whole onions into even, wafer-thin rings, season with salt, and roll in the cornstarch. Then fry them in hot oil until they are golden brown. Cut the cooled meat into 4 pieces, place on a bed of mashed potato, pour on the sauce, and garnish with the onion rings.