Ingredients:

  • 3 lb beef chuck roast
  • 2 cups red wine vinegar
  • 1 cup dry red wine
  • 1 cup water
  • 1 large onion, roughly chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 10 whole peppercorns
  • 5 juniper berries, lightly crushed
  • 3 bay leaves
  • 4 whole cloves
  • 1 tsp salt
  • 2 tbsp neutral oil
  • 2 cups beef broth, low sodium
  • 1 cup reserved marinade, strained
  • 3/4 cup gingersnap cookies, crushed into fine crumbs
  • 1 tbsp brown sugar

Instructions:

  1. Place chopped onion, carrots, celery, peppercorns, juniper berries, bay leaves, and cloves in a large glass or ceramic marinating vessel.
  2. Stir in the red wine vinegar, red wine, water, and salt.
  3. Submerge the beef chuck roast in the liquid, ensuring it is fully covered; add more water if necessary.
  4. Cover and refrigerate for 3 to 5 days, turning the roast once daily.
  5. Remove beef from the marinade and pat completely dry with paper towels.
  6. Heat oil in a Dutch oven over medium-high heat and sear beef for 5–7 minutes per side until a mahogany crust forms, then remove and set aside.
  7. Sauté the vegetables from the marinade in the remaining fat for 5 minutes until caramelized.
  8. Deglaze the pan by pouring in 1 cup of strained marinade and 2 cups of beef broth, scraping the bottom of the pot.
  9. Return beef to the pot, cover with a tight-fitting lid, and simmer on low heat or in a 325°F (160°C) oven for 2.5 to 3 hours until fork-tender.
  10. Remove beef to a plate and tent with foil to rest.
  11. Stir crushed gingersnap cookies and brown sugar into the simmering liquid.
  12. Whisk constantly over medium heat for 5–10 minutes until the gravy is thick and velvety.