Recipe courtesy of Gourmet Magazine…..
Ingredients: [‘beef roast’, ‘yellow onions’, ‘celery’, ‘carrot’, ‘garlic cloves’, ‘peppercorns’, ‘bay leaves’, ‘red wine’, ‘cold water’, ‘salt’, ‘pepper’, ‘cooking oil’, ‘margarine’, ‘unsifted flour’, ‘gingersnaps’, ‘sugar’]
Quantity of Ingredients: [“1 (5 lb) beef roast (rump, chuck, bottom or eye round)”,”2 medium yellow onions, peeled and sliced thin “,”1 stalk celery, coarsely chopped (include top)”,”1 large carrot, peeled and sliced thin “,”3 garlic cloves”,”3 peppercorns”,”2 bay leaves”,”2 cups red wine, dry “,”3 cups cold water”,”1 tablespoon salt”,”1/2 teaspoon pepper”,”1/4 cup cooking oil”,”1/2 cup margarine”,”1/2 cup unsifted flour”,”12 gingersnaps, crumbled “,”1 tablespoon sugar”]
Number of Servings: 8
Steps: [‘Begin this recipe three days before you plan to serve it.’, ‘Place beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl.’, ‘Bring wine, water, salt, and pepper to a boil and pour over beef.’, ‘Cover and refrigerate 3 days, turning beef in marinade twice a day.’, “About 3 hours before you’re ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade.”, ‘Brown beef well in oil in a large kettle over moderate heat, about 15 minutes. (Note: If bones brown before meat, remove temporarily.).’, ‘Add marinade, cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender; transfer to a large platter and keep warm.’, ‘Strain marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade.’, ‘Heat 1/2 cup margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes.’, ‘Stir in marinade, reduce heat to low, and cook, stirring, until thickened.’, ‘Mix in gingersnaps and sugar to taste.’, ‘Carve meat at the table – not too thin or slices will crumble – and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with Potato Dumplings, Spaetzle, or boiled potatoes.’]