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Ingredients:
amount 2nd try()
- 1 large (2 medium) onion, chopped
- 1 (2) carrot, chopped
- 2 (3) cloves garlic, minced
- 1 tsp thyme
- 1/2 tsp rosemary
- 1 (2) bay leaf
- 4 (7)) juniper berries, cracked
- 3 (6) whole cloves
- 5 whole black peppercorns (1/2 tsp pepper)
- 1 tsp salt
- 1/2 (1) tsp sugar
- 1 1/4 (1 2/3) cup Merlot wine
- 1/2 (2/3) cup red wine vinegar
- 3/4 (1+) cup water
- 22 (32) ounce chuck beef roast
- 2 tbls flour
- 1/8 cup raisins
- 1 1/2 oz ginger snaps, crumbled
- 1/2 tbls honey
- 2 tbls corn starch
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Directions:
- put the 14 ingredients in a pot, simmer for 10 minutes, let cool
- put in a big baggie, add the meat, put in the 'fridge for 10 days
- in dutch oven, a little oil, hot on the stovetop
- remove meat from the baggie, pat dry, into the dutch oven.
- sear the meat, 5 minutes, meat to the side
- strain baggie, liquid to bowl, the solids into the dutch oven,cook 5 minutes
- add flour, cook 2 minutes more
- add liquid back in, add raisins, snaps and honey
- stir to smooth
- add meat back in, cover, in 275F oven for four hours
- when meat is very tender, to plate and tented
- strain pot to separate liquid to bowl, solids to compost
- liquid back to pot, corn starch to nicely thick
- divide the meat on three plates, cover with gravy
- serve with Spaetzle, Rotkohl; or roasted potatoes
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