Submitted by Barbara Denny

1 beef shoulder roast, about 5 lbs. Well-tied
¼ lb. Piece salt pork, sliced into ¼ inch wide strips
3- 4 cloves garlic, minced
2 c. minced onion
1 Tbsp. Salt
1 tsp black pepper
¼ c. lard
6 carrots diced
1 Tbls minced parsley
1 c. red wine
7 cups boiling water
2 beef marrow bones.

Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Press the salt pork into the beef.
Combine half the garlic, half the onion, ½ tsp of the salt and ½ tsp of the black pepper and push this mixture into the beef along with the salt pork.

In a kettle broad and deep enough to hold the roast with room to spare melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots and parsley to kettle cooking until onions are limp. Add wine and enough boiling water to nearly cover beef, add bones. Cover kettle and simmer 4 full hours, until beef is very tender.

Remove beef from kettle to another dish that will hold dropping juices. Raise heat, under liquid and boil hard, uncovered 45 minutes. While boiling down gravy, baste the roast so it doesn't dry out.

Remove salt pork strips from beef and slice it as best you can. It will fall into chunks, and shreds. Putting the pieces into a separate serving and or storage dish. Strain the carrots from the gravy and pour it over the beef.