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| What You Need: |
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1 cup vinegar
1 cup red wine
2 cups water
3 large bay leaves, crumbled
12 whole peppercorns
8 whole cloves
8 whole allspice
1 large onion, sliced
2 large stalks celery, diced
4 pounds boneless beef (chuck, rump or round)
3 tablespoons flour, seasoned with ½ teaspoon salt and ½ teaspoon pepper
2 tablespoons com oil
4 large carrots, peeled and quartered
8 medium whole onions, peeled
1 tablespoon sugar
1 teaspoon salt
16 gingersnaps, crumbled
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| How To Cook: |
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1. Combine the first nine ingredients in a saucepan; bring to a boil.
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2. Place the meat in a large glass bowl; pour hot mixture over meat, cover and marinate in refrigerator 2 days.
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3. Drain meat; strain and reserve liquid. Dry meat with paper towels; rub well with seasoned flour.
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4. Brown meat in oil in a Dutch oven on all sides; add strained marinade and bring to a boil. Cover tightly; reduce heat and simmer 2¼ hours.
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5. Add carrots and whole onions; simmer, covered, 1 hour longer, or until meat and vegetables are tender. Transfer meat and vegetables to a heated platter.
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6. Skim fat from liquid in pan; measure liquid, adding more water, if necessary, to make 4 cups. Return liquid to pan.
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7. Add sugar, salt and crumbled gingersnaps; simmer until thickened, stirring constantly. Slice meat; serve with vegetables and gravy.
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NOTE:
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Great accompaniments: potato pancakes and red cabbage.
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