Apr 05 2012
1/2 cup dry red wine $2.29
1/2 cup red wine vinegar $0.55
2 cups cold water Free
1 medium-sized onion, peeled and thinly sliced $0.47
5 black peppercorns and 4 whole juniper berries (if available) coarsely crushed with mortar and pestle $0.13
2 small bay leaves $0.32
1 teaspoon salt $0.01
1 four-pound boneless beef roast, preferably top or bottom round or rump $13.50
3 tablespoons lard $0.06
1/2 cup finely chopped onions $0.24
1/2 cup finely chopped carrots $0.29
1/4 cup finely chopped celery $0.13
2 tablespoons flour $0.02
1/2 cup water Free
1/2 cup gingersnap crumbs $0.15
Total Cost $18.16
Cost per Serving $2.27
1.) In a 2 to 3-quart saucepan combine the wine, vinegar, water, sliced onion, crushed peppercorns and juniper berries, bay leaves and salt. Bring this marinade to a boil over high heat, then remove it from the heat and allow it to cool to room temperature.
2.) Place the beef in a deep crock or a deep stainless steel or enameled pot just large enough to hold it comfortably; pour the marinade over it. The marinade should come at least halfway up the sides of the meat. If it doesn’t, add more wine. Turn the meat in the marinade to moisten it on all sides. Then cover the pan tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat over at least twice a day.
3.) Remove the meat from the marinade and pat it completely dry with paper towels. Strain the marinade through a fine sieve set over a bowl and reserve the liquid. Discard the spices and the onions.
4.) In a heavy 5-quart saucepan, melt the lard over high heat until it begins to sputter. Add the meat, browning it on all sides and turning it frequently. This should take about 15 minutes. Transfer the meat to a platter and discard all but 2 tablespoons of the fat from the casserole.
5.) Lower the heat to medium and put pot back over heat. Add the chopped onions, carrots, and celery to the fat in the casserole and cook, stirring frequently, for 5 to 8 minutes, or until they are soft and light brown. Sprinkle 2 tablespoons of flour over the vegetables and cook, stirring constantly, for 2 or 3 minutes longer, or until the flour begins to colour.
6.) Pour in two cups of the reserved marinade and 1/2 cup water and bring to a boil over high heat. Return the meat to the casserole. Cover tightly and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. When done, transfer the meat to a platter and cover with aluminum foil to keep warm while you prepare the sauce.
7.) Pour the liquid left in the casserole into a large measuring cup and skim the fat from the surface. You will need 2 1/2 cups of liquid for the sauce. If you have more, boil it briskly over high heat until it has reduced to that amount. If you have less, add more of the reserved marinade.
8.) Combine the liquid and the gingersnap crumbs in a small saucepan and cook over moderate heat, stirring frequently, for about 10 minutes. The crumbs will disintegrate in the sauce and thicken it slightly. Strain the sauce through a sieve, pushing down on it with a wooden spoon to retain as much of the sauce, and leave as much of the crumbs and vegetables as possible, behind.
9.) Return the sauce to the pan and keep on a simmer over low heat until ready to serve.
10.) Carve meat into 1/4″ thick slices and drizzle sauce over top. Keep rest of sauce separate, and serve alongside the meat.
11.) Serve and enjoy!