Talked to my wife and here we go: She uses (don't laugh) the basic recipe from here:  This recipe and the label of the spice mix:  Ingredients per 1 kg of beef (shoulder or other roast beef) as listed in the original recipe My wife has some (modifications): 500 ml red wine 250 ml water 2 lemon slices (not used) 2 bay leaves (-> spice mix) 8 juniper berries (-> spice mix) 4 allspice berries (-> spice mix) 1 tsp pepper corns (-> spice mix) Spice mix ingredients per the label: Mustard seeds Pepper Coriander Allspice Juniper berries Carrots Bay leaves Parsnips Leek Cloves Celery leaves Here's a photo of what it looks like:  Bring the above to a short boil, then clean, coarsely dice and add 1 onion 2 carrots 1/2 small celery root Take off the stove and let cool down, lukewarm is ok. Clean the meat from fat, tendons, skin. Put in a bowl and pour marinade over it. The meat should be covered or almost covered. Cover up and store in a cool place at least 3 days, some do 7 days or longer. During this time, turn over the meat several times. After taking the meat out and before roasting it, dry off with some kitchen wipes My wife sieves off all the ingredients and spices from the marinade and puts them into the pot where the meat is roasted/browned with some additional tomato paste. The marinade is saved for deglazing and making the sauce after the roasting is done. The whole roasting, deglazing, making the sauce part is a separate subject. Let me know if you'd like to have a step-by-step for that, I'll write it up probably next Saturday, when she actually does it.