Ingredients:

  • 3.5 lbs beef chuck roast
  • 2 cups red wine vinegar
  • 1 cup dry red wine
  • 2 cups water
  • 1 large onion, sliced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 10 juniper berries, crushed
  • 10 black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • 1 tbsp kosher salt
  • 2 tbsp neutral oil
  • 2 tbsp brown sugar
  • 1 cup gingersnap cookies, crushed
  • 0.25 cup raisins

Instructions:

  1. In a large saucepan, combine the 2 cups red wine vinegar, 1 cup dry red wine, 2 cups water, sliced onion, carrots, celery, crushed juniper berries, peppercorns, cloves, bay leaves, and salt. Bring it to a simmer over medium heat. Note: Simmering the marinade first helps bloom the spices so they can better penetrate the meat. Let it cool completely before adding the beef.
  2. Place the 3.5 lbs beef chuck roast in your non reactive container and pour the cooled marinade over it. Ensure the meat is fully submerged. Seal it up and pop it in the fridge for 3 to 5 days. Note: Flip the meat once a day to ensure even penetration of the acid.
  3. Remove the beef from the marinade and pat it very dry with paper towels. Note: Moisture is the enemy of a good sear; if it's wet, it will steam rather than brown. Heat 2 tbsp neutral oil in your Dutch oven over medium high heat. Sear the beef for about 5 minutes per side until a deep, brown crust forms.
  4. Carefully pour the marinade and all those aromatics into the pot with the beef. Add the 2 tbsp brown sugar and stir it in. The liquid should come about halfway up the side of the roast. If it's too low, add a splash of water or beef stock.
  5. Cover the pot with a tight lid and move it to a 325°F oven. Let it cook for 3 hours 30 mins until the meat is tender and yields easily to a fork. You want it to be nearly falling apart but still sliceable.
  6. Lift the beef out of the pot and place it on a cutting board. Tent it loosely with foil. Note: Resting is crucial; it allows the fibers to relax and reabsorb some of the juices, so they don't leak out when you slice it.
  7. Strain the braising liquid through your fine mesh strainer into a clean saucepan, discarding the soggy vegetables and spices. You should have about 3 to 4 cups of liquid. If you have significantly more, boil it for 10 minutes to reduce it.
  8. Whisk in the 1 cup crushed gingersnap cookies and 0.25 cup raisins. Simmer over medium low heat for about 10 minutes until the cookies have completely dissolved and the sauce is velvety.
  9. Taste the gravy. If it's too sour, add another pinch of brown sugar. If it's too thick, add a tablespoon of water. Slice the meat against the grain and arrange it on a platter.
  10. Pour a generous amount of that warm, spiced gravy over the sliced beef. Serve the extra sauce on the side because everyone will want more. It's best served immediately while everything is piping hot and fragrant.