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2 medium onions
2 carrots
2 stalks celery
6 parsley sprigs
1 bay leaf
2 cloves garlic
8 whole peppercorns
1 tsp. salt
2 whole cloves
1/2 c. wine vinegar
2 c. Burgundy or Port wine
1/2 c. olive oil

Slice onions and carrots. Chop celery; mince parsley
and crush garlic. Blend all ingredients in large bowl. Stir
well and let set before adding meat. Marinate meat overnight,
preferably refrigerated. Turn meat at least twice. Enough for
5 pounds meat.

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