Categories: Entree, German

Ingredients

• 1/2 c. dry red wine
• 1/2 c. red wine vinegar
• 2 c. water, cold
• 1 onion, peeled and thinly sliced
• 5 black peppercorns
• 4 juniper berries, crushed
• 2 bay leaves
• 1 tsp. salt
• 4 lbs. boneless beef roast
• 3 Tbsp. lard
• 1/2 c. onions, chopped
• 1/2 c. carrots, chopped
• 1/4 c. celery, chopped
• 2 Tbsp. flour
• 1/2 c. water
• 1/2 gingersnaps, crumbled

Directions

1. In a 2-3 qt. saucepan, cimbine wine, vinegar water, sliced onion, peppercorns, juniper berries, bay leaves, and salt. Bring to a boil. Once to a boil, remove from heat and let cool to room temperature.

2. Place beef in crockpot. Pour in above marinade. Marinade should come at least halfway up. Add more wine if necessary. Turn meat over to moisten.

3. Place crockpot in refridgerator for 2-3 days. Turn meat at least twice a day.

4. Remove meat from marinade and dry with paper towels.

5. Strain marinade and keep keep liquid. Trash spices and onions.

6. In skillet, melt lard over high heat until it begins to splutter. Add meat and brown on all sides for roughly 15 minutes. Remove meat and pour off all but 2 Tbsp. of fat.

7. Add carrots, onions, and celery to fat in skillet over moderate heat for 5-8 minutes or until vegetables begin to brown.

8. Sprinkle flour over vegetables and cook for 2-3 mintues or until flour begins to color.

9. Pour 2 c. of marinade and 1/2 c. water and bring to boil over high heat in skillet.

10. . Take skillet and meat and add to crockpot and simmer for 2 hours or until meat doesn’t show resistance when pierced with a fork.

11. . Remove meat from crockpot. Strain vegetables from liquid and set aside. Strain fat from liquid and discard fat.

12. . Add gingersnaps to liquid and cook over moderate heat for about 10 minutes. You need about 2 1/2 c. of liquid. If too much, boil off. If not enough, add use reserved marinade. When finished, strain as much liquid as possible and keep paste.

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