Ingredients:

  • 3 lbs beef chuck roast
  • 1 cup red wine vinegar
  • 1 cup dry red wine
  • 1 large onion, sliced
  • 2 large carrots, sliced
  • 1 tbsp black peppercorns
  • 5 whole cloves
  • 3 dried bay leaves
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 40g gingersnap cookies, crushed
  • 1/4 cup raisins
  • 1 tbsp butter

Instructions:

  1. Combine red wine vinegar, dry red wine, sliced onions, sliced carrots, peppercorns, cloves, bay leaves, and salt in a large non-reactive bowl or Ziploc bag. Add the beef chuck, ensuring it is fully submerged, and refrigerate for 3 to 5 days, turning the meat once daily.
  2. Remove beef from marinade and pat completely dry with paper towels. Strain the marinade, reserving both the liquid and the vegetables.
  3. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef until a deep mahogany crust forms on all sides, approximately 4-5 minutes per side. Remove meat and set aside.
  4. In the same pot, sauté the reserved marinade vegetables until softened. Stir in tomato paste and cook for 1 minute.
  5. Pour in the reserved marinade liquid and beef broth. Return the seared beef to the pot. Cover and simmer on low heat for 2 hours and 30 minutes, or until the meat is fork-tender.
  6. Remove the beef from the pot. Stir in crushed gingersnaps, raisins, and butter. Whisk the sauce over medium heat until thickened and velvety.