Marinade

1. Cut the onion into wedges. Cut the carrot into short sticks.
2. Let the wine, onion, carrot and spices simmer without the lid, to about half the amount of liquid. It takes about 45 minutes.
3. Strain the liquid and cool it.

Meat preparation

1. Cut the meat into 8 equal parts and place tightly in a tray.
2. Pour in the marinade and make sure that the meat is covered by the liquid.
3. Seal it. You can also thread a plastic bag over it and suck the air out so that there is minimal air inside.
4. Leave in the fridge for 2 days.

Cooking

1. Preheat the oven to 100 degrees.
2. Cut the carrots and onions into coarse pieces and place in a pot with a lid.
3. Fry the meat over medium-high heat in a frying pan together with salt and honey until it gets a nice, browned surface.
4. Put the meat into the pot.
5. Whisk out the frying pan with 1 dl water and pour the liquid into the pot.

Now the stew can be eaten as it is, but for a really festive meal, the stew is cooled down and placed in the fridge for the next day.

1. Slice the meat into thin slices.
2. Fry the mushrooms until nicely browned.
3. Mix the meat together with the mushrooms into the frying pan and heat until it gets hot.
4. Bring the stew with carrots and onions to a boil.
5. Strain carrots and onions and place in a bowl to serve.
6. Roux the liquid that is left in the pot with the cornstarch.