Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat.
Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. Slice the beef and serve in a large bowl or platter covered in the sauce. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Strain the sauce through a fine mesh sieve to remove any lumps. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. When the meat is done, remove it from the pan and keep warm. While it's cooking, you'll want to start making the dumplings (below). (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)Īfter marinating, preheat the oven to 325 degrees.Īdd the sugar to the meat and marinade, cover and cook in the oven until tender-approximately four hours. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Heat the vegetable oil in a large saute pan. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. NOTESġ red onion peeled, cut in half and sliced thinġ tablespoon black peppercorns coarsely crushedģ pound beef roast boneless and trimmed of extra fatĤ 5 carrots peeled and cut in disks, (up to 5)Ģ tablespoons parsley fresh chopped for garnishFirst, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. Remove from heat and using a whisk stir in the sour cream.Īdjust salt and pepper and serve the sauce over the meat. Using a spoon, go along the top surface and remove any fat in the pot which the meat has rendered.Īdd the gingersnap cookies and stir until the cookies dissolve and thicken the sauce. Remove the meat to a platter and cover to keep warm. Bring to a boil, reduce heat to a simmer and cook gently for 2 1/2 to 3 hours, until the meat is fork tender. To the pot holding the beef and veggies add the reserved strained marinade. Pour in the 1/2 cup wine over the veggies in the skillet, stir and pour all into the pot with the meat. Sprinkle the flour and 1 teaspoon salt over the veggies in the skillet and continue to cook for 3 or 4 more minutes, constantly stirring. Using the same skillet add chopped onion carrots and celery and cook over medium heat until soft and lightly brown, about 10 minutes. Heat the oil in a large skillet over high heat and brown the meat on all sides, about 20-30 minutes total. Use a large (5-6 quart) pot with a lid to cook the roast and veggies after browning in a large skillet. Strain the marinade, discarding the onion and spices and reserving the liquid. Remove the seeds and peppercorns that stick to the meat. The day of cooking, remove the meat from the marinade and pat dry with paper towels. Depending on the size and shape of your piece of beef, if not totally covered with the marinade, then turn it over every 12 hours. When the marinade has cooled to room temperature, pour over the beef, cover and refrigerate for 2 or 3 days. Place the beef which has been trimmed of extra fat into a glass or plastic container (with a lid) that will hold it's size with the marinade. Bring this to a boil, remove from heat and allow to cool to room temperature. In a small pot combine 1 cup wine, vinegar, water, red onion, peppercorns, bay leaves, 1 teaspoon salt, star anise, mustard seeds, allspice, cloves, red pepper flakes, ginger and coriander seeds.
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