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Ingredients
- 8 ounces fluid Dry red wine
- 8 ounces fluid cider vinegar
- 16 ounces fluid Water
- 12 ounces Onions -- sliced
- 8 each Black peppercorns
- 10 each Juniper berries
- 2 each Bay leaves
- 2 each Cloves
- 1 teaspoon minced garlic
- 1 teaspoon mustard seeds
- 4 1/2 pounds Beef bottom round -- trimmed
- 2 teaspoons salt
- 1 teaspoon Black pepper -- ground
- 3 ounces fluid Vegetable oil
- 1 pound Mirepoix -- diced
- 4 ounces tomato paste
- 2 ounces all-purpose flour
- 96 ounces fluid Brown Veal Stock
- 3 ounces Ginger snaps -- pulverized
Ingredients
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Instructions
- In a large saucepan over high heat combine the cider vinegar, red wine vinegar, garlic, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Add 2 cups of water and cool it to room temperature.
- Tenderize beef wit a Jaccard or large fork; marinate it under refrigeration for 3 to 5 days, turning it twice per day.
- Remove the meat from the marinade. Strain and reserve the marinade; reserve the onions and herbs separately. Bring the strained marinade to a boil and skim off the scum.
- Dry the beef thoroughly and season with salt and pepper.
- Heat the oil in a rondeau over medium-high heat. Add the meat and sear it on all sides. Remove the meat and reserve.
- Add the mirepoix and the reserved onions and herbs from the marinade. Let them brown slightly, about 6 to 7 minutes over medium-high heat.
- Add the tomato paste and cook out for several seconds. Deglaze the pan with the marinade and reduce the liquid on medium-low heat for 10 to 15 minutes.
- Add the flour and combine the mixture thoroughly.
- Add the brown stock and whip out any lumps. Return the meat to the pan, cover, and simmer in low heat until tender, about 3 1/2 to 4 1/2 hours. Remove the meat and reduce the sauce on medium-low heat for about 30 to 35 minutes.
- Add the gingersnaps and cook the sauce for 10 minutes, until the gingersnaps dissolve. Strain the sauce through a cheesecloth. Adjust seasoning with salt and pepper. Slice the meat and serve with the sauce.
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