| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Dry red wine |
| 1/2 | c | Red wine vinegar |
| 2 | c | Cold water |
| 1 | md | Onion; sliced thin |
| 5 | Black peppercorns; crushed | |
| 4 | Whole juniper berries; coarsely crushed | |
| 2 | sm | Bay leaves |
| 4 | lb | Trimmed boneless beef roast |
| 3 | tb | Lard |
| 1/2 | c | Onion; finely chopped |
| 1/2 | c | Carrot; finely chopped |
| 1/4 | c | Celery; finely chopped |
| 2 | tb | Flour |
| 1/2 | c | Water |
| 1/2 | c | Gingersnap crumbs |
INSTRUCTIONS
Combine water, wine, vinegar, onion, peppercorns, juniper berries & bay leaves; bring to a boil, remove from heat & let cool. Place beef in deep crock just large enough to hold it comfortably; pour marinade over beef. Marinade should come at least halfway up sides of meat; add more wine if necessary. Moisten meat in marinade on all sides. Cover tightly & refrigerate 2-3 days, turning meat twice a day. Remove meat & dry with paper towels. Strain marinade & reserve liquid; discard spices & onions. Melt lard over high heat until it begins to sputter. Add meat & brown on all sides, turning frequently. Transfer meat to platter, reserving 2 tablespoons fat. Add chopped onions, carrots & celery & cook over moderate heat 5-8 minutes. Sprinkle flour over vegetables & cook, stirring constantly until flour begins to color. Pour in 2 cups marinade & 1/2 cup water; bring to boil & return meat to pan. Cover & simmer over low heat 2 hours. Move meat to heated platter & cover with foil. Pour liquid in pan into large measuring cup; skim fat off. If more than 2-1/2 cups, boil briskly until reduced to 2-1/2 cups. Combine liquid & gingersnaps in small saucepan; cook over low heat stirring frequently for 10 minutes. Strain sauce, pressing hard with wooden spoon to force as much of vegetables & crumbs through sieve as possible. Return sauce to pan, adjust for seasoning & let simmer until ready to serve. Carve meat into 1/4-inch slices & arrange on heated platter. Moisten slices with a few tablespoons of sauce & pass remaining sauce. Serve with dumplings or boiled potatoes & red cabbage. MAJ ECKHARD SANDER TIME INCLUDES MARINATING TIME From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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