Ingredients:
For the Marinade:
– 2 cups red wine vinegar
– 2 cups water
– 1 large onion, sliced
– 2 carrots, peeled and sliced
– 1 celery stalk, sliced
– 10 whole black peppercorns
– 10 whole cloves
– 2 bay leaves
– 1 tablespoon sugar
– 1 tablespoon salt
– 3-4 pounds beef roast (bottom round or rump roast)
For the Cooking:
– 2 tablespoons vegetable oil
– 2 cups beef broth
– 10 gingersnap cookies, crushed
– 1 tablespoon flour (optional, for thickening)
Instructions:
1. Prepare the Marinade:
– In a large pot, combine the red wine vinegar, water, onion, carrots, celery, peppercorns, cloves, bay leaves, sugar, and salt.
– Bring to a boil, then remove from heat and let the marinade cool completely.
2. Marinate the Beef:
– Place the beef roast in a large, non-reactive container or a heavy-duty resealable plastic bag.
– Pour the cooled marinade over the beef, ensuring it is fully submerged.
– Cover and refrigerate for at least 3 days and up to 5 days, turning the meat occasionally to ensure it marinates evenly.
3. Prepare to Cook:
– Remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade.
– Strain the marinade, discarding the solids, and set the liquid aside.
4. Brown the Beef:
– In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat.
– Add the beef roast and brown it on all sides, about 3-4 minutes per side.
5. Cook the Beef:
– Add the reserved marinade and beef broth to the pot with the browned beef.
– Bring to a simmer, then reduce the heat to low, cover, and cook for 2.5 to 3 hours, or until the meat is very tender.
6. Make the Gravy:
– Remove the beef from the pot and set it aside, keeping it warm.
– Stir the crushed gingersnap cookies into the cooking liquid. They will thicken the sauce and add a unique flavor.
– If you prefer a thicker gravy, you can mix 1 tablespoon of flour with a bit of cold water to make a slurry, then stir it into the sauce and cook for a few more minutes until thickened.
7. Serve:
– Slice the beef and serve it with the gravy poured over the top.
