Potted meat

Mix the wine with finely chopped celery, carrots, onions, bay leaf, thyme, fragrance, juniper berries, salt and pepper. Slice the beef flesh, put in the marinade and leave overnight. Pass the brisket through a meat grinder, finely chop the onions. Fry the brisket with the onions in butter. Roll the pickled meat in flour, fry until tender and transfer to a pot. Wipe the sauce with brisket through a sieve, pour the meat into it. Bake in the oven for about 10 minutes.