2 strips lemon peel (about 2inches, 5cm
long and 1/2 inch, 1.25cm wide)
1 cup dry red wine
1.5 tsp salt
1/4 tsp pepper
1 cube beef bouillon dissolved in 1/2 cup
Put bacon in
large heavy saucepan or Dutch oven. Cook over low heat until pan is well
greased. Add roast and brown well on all sides. Add all remaining
ingredients, cover tightly, and simmer 3 hours or until very tender.
Lift meat out onto hot platter. Strain stock in pan, dressing as much of
the vegetables as possible through the sieve. Return to saucepan, heat
well and serve as gravy.
Note: If you
want a thicker gravy use 1.5 tbsp (22ml) flour per cup (250ml) of
liquid, mix it with cold water until smooth and stir into boiling liquid
gradually. Cook until smooth and thick.