Recipe courtesy of Gourmet Magazine


Begin this recipe three days before you plan to serve it.
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  • Total: 39 hr 15 min
  • Prep: 36 hr
  • Cook: 3 hr 15 min
  • Yield: 8
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1 (5 pound) boned and rolled beef roast (rump, chuck, bottom or eye round)

2 medium-size yellow onions, peeled and sliced thin

1 stalk celery, coarsely chopped (include top)

1 large carrot, peeled and sliced thin

3 cloves

3 peppercorns

2 bay leaves

2 cups dry red wine or red wine vinegar

3 cups cold water

1 tablespoon salt

1/2 teaspoon pepper

2 beef marrowbones (about 1 pound)

1/4 cup cooking oil

1/2 cup lard, or margarine

1/2 cup unsifted flour

12 gingersnaps, crumbled

1 to 2 tablespoons sugar


  1. 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 and marrowbones 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 lard or 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.

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