Roast Beef with Wild Flavor

Rinse the meat, pat dry and place in a large bowl. Peel the onion and celery and dice. Boil the wine with the onion, celery, cloves, 1 tablespoon of juniper, 1 tablespoon of pepper and the pine branch. Let cool and pour the buttermilk over the meat. Cover and let sit overnight in the refrigerator. Keep turning the meat occasionally.

Take meat out of the marinade, pat dry, season with salt and pepper and cook on all sides in hot butter. Remove the celery and onions from the marinade and drain. Baste the roast with 1/4 liter (approximately 1 cup) of the marinade and 1/8 of the stock and simmer for about 2 hours on low heat. Pour in the remaining broth while cooking. 

Before serving, remove the roast and keep warm in plastic wrap. Strain the sauce through a sieve, boil down as needed, pour in the cream, simmer again a bit and thicken with a little gingerbread sauce. Season with salt, pepper and red currant jelly.

Cut the meat into slices and serve with some crushed residual juniper, pepper and the sauce.