Beef Pebronata is another popular Corsican dish. It consists of pieces of rumpsteak cut in 2 to 2½ oz. pieces, browned in oil or lard, well seasoned with salt and pepper, sprinkled with a little flour, and moistened with a few tablespoons of white wine. They are then simmered for ten minutes or a little longer in a sauce consisting of quartered tomatoes cooked in oil, with a little chopped onion, garlic, parsley and thyme, rubbed through a sieve when sufficiently tender, and mixed with pimientos fried in oil, and also chopped onion, sprinkled with flour, and moistened with white wine, with a few juniper berries, pounded in a mortar, and a bayleaf, and well seasoned with salt and pepper. Simmer till the consistency of somewhat thick cream.