Ingredients Jump to Instructions ↓

  1. 3 cups low-sodium beef broth

  2. 1 cup dry red wine

  3. 1 cup red wine vinegar

  4. 2 large onions, cut into large chunks

  5. 5 cloves garlic ;

  6. 3 crushed,

  7. 2 chopped

  8. 10 sprigs fresh thyme, plus

  9. 1 tablespoon chopped leaves

  10. 2 bay leaves

  11. 1 teaspoon juniper berries (available in the spice aisle)

  12. 1 teaspoon black peppercorns

  13. 1/2 teaspoon whole cloves

  14. 1 3-to-4-pound boneless beef top chuck roast

  15. Kosher salt

  16. 2 tablespoons extra-virgin olive oil

  17. 2 medium carrots , cut into 1-inch chunks

  18. 2 stalks celery, cut into 1-inch chunks

  19. 2 tablespoons all-purpose flour

  20. 2 tablespoons crushed gingersnap cookies

  21. Freshly ground pepper

  22. Spaetzle, for serving (see page 152)

  23. Sour cream, for serving

  24. Chopped fresh parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves , juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.

  2. Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.

  3. Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle , the vegetables and sauce and sour cream , if desired. Top with parsley .

  4. Photograph by Kate Mathis


Send feedback