(Recipe provided by Executive Chef John Schumacher, Schumacher's Hotel and Restaurant)
Marinade:
2-1/2 cups cold beef stock
1-1/2 cups red wine vinegar
1 cup Burgundy wine
1 cup thinly sliced onions
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
2 Tblsp. brown sugar
2 cloves chopped garlic
1/2 Tblsp. salt
2 bay leaves
6 crushed black peppercorns
4 whole cloves
1 Tblsp. juniper berries
Beef:
4 pounds bottom round of lean beef
1/3 cup vegetable oil
3/4 cup crushed ginger snap cookies
2/3 cup raisins
Put all marinade ingredients into a large container and stir well.
Pierce meat at random with boning knife. Add meat to marinade making sure meat is completely covered with liquid. Place in a covered container in the refrigerator for 72 hours. (If you marinate for less than 72 hours, beef will be tough. Much more than 72 hours, and the meat will become dry and flavorless.)
Remove meat, wipe dry with towel, and brown in hot oil in frying pan or skillet. Remove to a large pot or brazier. Place marinade in with meat. Cover, bring to a boil, and simmer for 21Ú2 hours or until tender. When meat is done, transfer to dry pan. Cover with damp cloth and keep warm.
Remove bay leaves. Purée liquid and vegetables in a blender. Place in a heavy pot, whip crushed ginger snap cookies into liquid, stirring until smooth. Add raisins. Simmer for 5 minutes. Hold for service. Cut meat across grain and serve with a two-ounce ladle of sauce per portion. 16 servings. Nutrition information per serving: 260 calories; 40 grams protein; 7 grams carbohydrates; 8 grams fat; 271 milligrams sodium
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