Total Time:
3 hr 15 min
30 min
2 hr 45 min

6 servings

  • 3 cups low-sodium beef broth
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 2 large onions, cut into large chunks
  • 5 cloves garlic; 3 crushed, 2 chopped
  • 10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
  • 2 bay leaves
  • 1 teaspoon juniper berries (available in the spice aisle)
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 1 3 -to-4-pound boneless beef top chuck roast
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 medium carrots, cut into 1-inch chunks
  • 2 stalks celery, cut into 1-inch chunks
  • 2 tablespoons all-purpose flour
  • 2 tablespoons crushed gingersnap cookies
  • Freshly ground pepper
  • Spaetzle, for serving (see page 152)
  • Sour cream, for serving (optional)
  • Chopped fresh parsley, for garnish

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.

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.

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.

Photograph by Kate Mathis

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