In a microwave-safe bowl, heat the chocolate at high power in 30-second bursts until just melted.
juniper berries or 1 (8-inch) branch fresh juniper.mixed tender fresh greens and herbs.
(such as flat-leaf parsley leaves, tarragon leaves, arugula, mizuna, and baby mustard greens).fresh lemon juice or Champagne vinegar.Clean mushrooms with a brush to remove any dirt or debris.
If mushrooms are difficult to clean with a brush without bruising, fill a salad spinner with cold water, add mushrooms to basket, and quickly plunge them into the water, agitating to remove dirt.Empty the dirty water, and quickly but gently spin the mushrooms dry.
Arrange cleaned mushrooms on a baking sheet lined with paper towels, and season with 1 teaspoon salt and pepper.
Refrigerate mushrooms, uncovered, at least 6 hours or up to 2 days.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.Cook, turning pieces occasionally, until browned on all sides, about 4 to 5 minutes.
Add 1 cup onion, remaining 1 cup Green Seasoning, and garlic and cook until onion is slightly translucent, about 3 to 5 minutes.. Add ketchup, Worcestershire sauce, and remaining 1 tablespoon of pepper sauce and cook over medium heat, stirring occasionally and adding 3 to 4 cups water as needed, a cup at a time, until beef is mostly tender, about 30 to 40 minutes.(The meat should have a little bit of liquid around it; you will know to add more water if the meat starts frying instead of simmering.)
Remove pot from heat and transfer beef to a large bowl using a slotted spoon; pour cooking liquid into a separate large bowl.Clean the pot and return to the stove..
(Editor: Mini Towels)