The day before (no more than 12 hours ahead), marinate the meat in the sparkling water for 30 minutes.

Drain and discard the water, then cut the meat into medium-sized pieces. I usually use beef cheek or chuck.

Prepare the wine marinade: Place the meat in a large bowl with the bay leaves, onions with cloves, thyme, juniper berries, and pepper. Do not add salt. Cover and refrigerate for 12 hours.

Drain the meat, keeping the marinade, onions, bay leaves, and berries. Pat the meat dry thoroughly with paper towels. Let the pieces come to room temperature.

Prepare the carrots. You can also add white mushrooms or oyster mushrooms if you like.

Use a Dutch oven or oven-safe pot. Heat it with a small piece of butter and a drizzle of olive oil.

Sauté the bacon lardons, then add the sliced onion. Set aside.

Sear the meat pieces in the pot over high heat, making sure not to let them boil. Add the lardons, sliced onion, onions with cloves, bay leaves, berries, and thyme. Lower the heat.

Sprinkle with flour, then add the orange liqueur and flambé.

Add the wine from the marinade. If needed, add more red wine to cover the meat.

Place the pot in the oven at 340°F (170°C) with convection for 2 hours, stirring every 30 minutes. Add more red wine if necessary.

Serve with tagliatelle, steamed potatoes, or polenta.