Ingredients:

  • 3 lb beef chuck roast
  • 2 cups red wine vinegar
  • 2 cups water
  • 2 medium carrots, roughly chopped
  • 1 large yellow onion, sliced
  • 1 tbsp black peppercorns, whole
  • 3 dried bay leaves
  • 4 whole cloves
  • 3 tbsp unsalted butter
  • 2 cups low sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp medium-hot German mustard
  • 6–8 gingersnap cookies, crushed into a fine powder
  • 1 small head green cabbage, cut into wedges
  • 3 large carrots, cut into chunks
  • salt to taste
  • black pepper to taste

Instructions:

  1. Combine red wine vinegar, water, chopped carrots, onion, peppercorns, bay leaves, and cloves in a non-aluminum pot. Submerge the beef roast completely, cover, and refrigerate for 24 to 72 hours, turning the meat once daily.
  2. Remove the roast from the marinade and pat it bone-dry with paper towels to ensure a proper sear.
  3. Heat butter in a Dutch oven over medium heat. Sear the roast on all sides until a deep, dark mahogany crust forms.
  4. Stir in the beef broth, tomato paste, and German mustard, ensuring the meat is partially submerged.
  5. Cover and braise in the oven at 325°F (160°C) for approximately 3.5 hours, or until the meat is fork-tender.
  6. Remove the meat and set aside. Whisk the crushed gingersnap cookie powder into the cooking liquid to thicken the sauce and balance the acidity.
  7. Add cabbage wedges and large carrot chunks to the sauce and simmer until the vegetables are tender.