Sauerbraten

This is the dish my mother in law makes for Christmas Eve. This is not her recipe as Chris has told me I will not be allowed to post that on the blog. Some things need to be kept TOP SECRET. This recipe has been perused by Chris and he says it is close to his Mom's. We're skipping the juniper berries though. We'll save them for the gin recipe later. ;-P

3 C. low sodium beef broth
1 C. dry red wine
1 C. red wine vinegar
2 large onions cut into large chunks
5 garlc cloves, 3 crushed, 2 chopped
10 springs fresh thyme, plus 1 tbsp. chopped leaves
2 bay leaves
1 tsp. juniper berries
1 tsp. black peppercorns
1/2 tsp. whole cloves
1 3-4lb. boneless beef top chuck roast
Kosher salt
2 tbsp. extra virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tbsp. crushed gingersnap cookies
Freshly ground pepper
Chopped fresh parsley for garnish

Combine 2 C. broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns, and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.

Preheat the oven to 350 degrees. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery, and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and the chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 C. broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.

Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat. Top with parsley.