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Sbucciare gli spicchi di aglio e frullarli con un abbondante goccio di olio extravergine di oliva, il cumino, il timo e lo zenzero fresco grattugiato per ottenerne la polpa, aggiustare di pepe. Con la crema ottenuta massaggiare la carna accuratamente, quindi avvolgerla con della pellicola trasparente e lasciare marinare in frigorifero per 24 ore.
Mondare e sbucciare cipolle e barbabietole, quindi tagliare a fette le cipolle e a fiammifero le barbabietole.
In una pentola in ghisa sciogliere il burro chiarificato (oppure olio di semi), quindi rosolarvi la carne marinata fino a doratura di tutti i lati. Sfumare con il vino bianco, aggiungere il fondo bruno, le cipolle e le barbabietole. Mettere il coperchio, trasferire il tutto in forno preriscaldato a 150°C e cuocere per 2 ore.
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