Back to 6 servings Beef 3 pounds beef roast (rump, bottom round, or chuck), about 1.4 kg; chuck has more marbling, rounds slice neatly Marinade 2 cups dry red wine, drink-quality, such as Pinot Noir or Merlot 1 cup red wine vinegar, cider vinegar can substitute 1 cup beef stock or water, unsalted stock preferred 1 large onion, sliced 1 large carrot, sliced 1 leek or celery stalk, sliced 2 cloves garlic, lightly crushed 2 bay leaves 4 whole cloves 8 juniper berries, lightly crushed 10 black peppercorns, cracked 1 tablespoon kosher salt 1 teaspoon sugar Braise 2 tablespoons neutral oil, lard, or clarified butter 1 cup beef stock, as needed, to reach one-third to halfway up the roast Gravy 10 German ginger snaps or Lebkuchen, finely crushed; about 3 ounces 1 tablespoon brown sugar, optional, to balance sharpness 1 tablespoon flour or cornstarch, optional, only if gravy needs more body salt and black pepper, to taste
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1 Step 1: Simmer the marinade ingredients together for 10 minutes until the sugar dissolves and the flavors release, then cool completely.2 Step 2: Submerge the beef in the cooled marinade in a glass or stainless container, turning it daily, and refrigerate for 3 to 5 days.3 Step 3: Remove the beef and pat it very dry; strain the marinade, keeping the liquid and discarding the solids.4 Step 4: Heat the fat in a heavy Dutch oven over medium-high heat and brown the roast on all sides until deep golden, working in batches if needed.5 Step 5: Add the strained marinade and enough beef stock to reach one-third to halfway up the roast, scraping up the browned bits, and bring to a gentle simmer.6 Step 6: Cover and braise over low heat, or in a 325°F (160°C) oven, for 2½ to 3½ hours, turning the beef occasionally, until a fork slides in with little resistance.7 Step 7: Transfer the beef to a covered platter, then strain the braising liquid, pressing on the vegetables, and return the liquid to the pot.8 Step 8: Stir in the crushed ginger snaps a little at a time and simmer until the gravy thickens, adding brown sugar if it tastes too sharp, then season with salt and pepper.9 Step 9: Rest the roast for 15 to 20 minutes, slice it across the grain, and serve with the hot gravy.getsaucepan.com/r/152cc83b-865c-533d-9bd4-bdb9b7f5c6e2
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