Pour 2 parts of red wine and 1 part of cold meat stock over the meat, add 1/4 teaspoon of cinnamon and add the cloves, juniper berries, allspice, peppercorns and bay leaves in a tea egg or sealed tea bag. The meat must be covered with liquid. Marinate in the refrigerator for at least 12 hours. Then pour the liquid through a fine sieve and collect it.
Keep the spices as well. Rinse the meat and pat dry, then sear it in portions in a large stew pan, season with salt and pepper. Marinating can cause liquid to escape during frying, which prevents it from being seared. Pour away the liquid quickly and then sear the meat again. Remove the meat from the pan, set aside and dissolve the resulting roast with a little water, bring to the boil and collect. Do this with each serving. Finally, sauté the onions briefly, add the sliced garlic and add the meat. Deglaze everything with the marinade and the collected meat stock, possibly add red wine and meat stock until the meat is covered. Add another 1/4 teaspoon of cinnamon, the spice sachet, the peeled, pitted, finely diced beefsteak tomatoes and the sugar and let everything stew for 1 1/2 - 2 hours, first in an open pot, then closed over a low heat. Remove the spices after approx. 45 minutes and stir carefully again and again. The sauce should have a nice, creamy consistency at the end, but the onions should keep their shape. If the sauce is still too thin, thicken slightly with the appropriate amount of Mondamin (for dark sauces) and, if necessary, season again with salt and pepper.
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