Organic Juniper Berries (Juniperus communis)
How to make Slow-Cooked Juniper Beef Ragù...
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown 1½ pounds of lean stewing beef or venison in batches, then transfer it to a slow cooker.
Add 1 finely chopped onion, 2 diced carrots, 2 diced celery stalks, 3 minced garlic cloves, 8 crushed Juniper berries, 1 teaspoon of dried rosemary, and ½ teaspoon of black pepper to the skillet. Cook for 4 to 5 minutes, until fragrant and beginning to soften.
Stir in 2 tablespoons of tomato paste and cook for 1 minute. Add ½ cup of dry red wine or low-sodium beef broth, scraping up any browned bits from the pan.
Pour everything into the slow cooker. Add 1 can of crushed tomatoes, 1 cup of low-sodium beef broth, and 1 bay leaf.
Cover and cook on low for 7 to 8 hours, until the meat is tender enough to pull apart with a fork.
Shred the meat into the sauce, remove the bay leaf, and season lightly with salt as needed. If the sauce is thin, leave the slow cooker uncovered on high for 15 to 20 minutes.
Serve over whole-grain pasta, creamy polenta, or mashed white beans, topped with chopped parsley.
