Preparation
First, wash the meat and pat it dry. Peel the garlic and slice it.
Using a sharp knife, make small cuts in the meat and insert the garlic slices.
Season the meat with salt and pepper. Wash, trim, and peel the carrot, celery, and onions, then dice them.
Next, heat the oil in a braising pot and sear the meat on all sides over medium heat.
Add the diced vegetables and onions, and roast them lightly.
Add the bay leaf, thyme, and cloves. Deglaze with red wine and let it reduce slightly.
Wash, trim, and roughly dice the tomatoes, then add them to the meat. Pour in the broth and bring everything to a boil.
Cover and braise over low heat for about 2 hours, occasionally basting the roast with some of the braising liquid.
Once the roast is fully cooked, lift it out of the pot and keep it warm.
Strain the sauce through a fine sieve, bring it back to a boil, and season with salt and pepper. If necessary, reduce the sauce further.
Slice the roast, arrange it on a preheated serving platter, pour the hot sauce over it, and sprinkle with parsley if desired.
Enjoy your meal!
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