TO SERVE FOUR
900 g (2 lb) sirloin beef
flour for coating
1 medium onion, coarsely chopped
575 ml (1 pint) red wine
garlic to taste
8-10 juniper berries, well crushed
salt and pepper
The carbonata can be prepared the day before it is required and then gently reheated (in fact this improves the flavour).
Cut the meat into stew sized pieces and lightly coat with the flour. Heat the butter in a large pan, add the meat and cook until it has changed colour but has not browned. Take from the pan and keep hot. Add the onion to the pan and fry until very brown. Return the meat to the pan, add about one quarter of the wine, the garlic and juniper berries. Simmer for about 15 minutes. Continue to cook, uncovered, until the wine has completely evaporated. Add the rest of the wine and continue cooking, covered, for 1 and a half - 2 hours until the meat is very tender. just before serving, add salt and freshly ground black pepper.