- 2 cups red wine
- 2 cups red wine vinegar
- 1/2 cup pickling spice
- 2 -1 pound pieces of beef, inside round, tied with twine in 2 places-against the grain
- Oil for searing
- 1 cup chopped onion
- 2 tablespoons tomato paste
- 1 cup dark chicken stock
- 1 cup ground gingersnap cookies
- Chopped orange zest, for garnish
- Chopped parsley, for garnish
Combine the red wine, red wine vinegar, and pickling spice. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid. Pour the liquid over the meat. It should be completely covered with liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so. Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes. Strain the brine and add it to the dutch oven. Add the meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally. Remove the meat, whisk in the cookie crumbs. Puree with a hand held blender until smooth. Season. Thinly slice the meat against the grain. Top with the gravy. Garnish with chopped parsley.
Recipe copyright 1996, Emeril Lagasse. All Rights Reserved.