Measurements

• 1 (3-4 lb) beef roast
• 1 cup vinegar
• 1 cup red wine
• 2 onions
• 2 carrots
• 2 celery stalks
• 3 bay leaves
• 10 peppercorns
• 5 cloves
• 5 juniper berries
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp ginger
• 3 garlic cloves
• 2 tbsp oil
• 2 tbsp flour
• 10 gingersnaps
• 1/2 cup raisins

Preparation Method

• 1. In a large bowl, combine vinegar, red wine, onions, carrots, celery, bay leaves, peppercorns, cloves, juniper berries, sugar, salt, ginger, and garlic.
• 2. Place the beef roast in a large resealable bag or container and pour the marinade over it. Seal and refrigerate for 2-3 days, turning occasionally.
• 3. Preheat oven to 325°F (165°C). Remove the beef from the marinade and pat dry. Reserve the marinade.
• 4. In a large Dutch oven, heat oil over medium-high heat. Brown the beef on all sides.
• 5. Strain the marinade and discard solids. Add the liquid to the pot with the beef.
• 6. Cover and roast in the oven for 3-4 hours, until the meat is tender.
• 7. Remove the beef and keep warm.
• 8. Strain the cooking liquid into a saucepan. Bring to a simmer.
• 9. In a small bowl, mix flour with a little water to make a paste. Stir into the simmering liquid to thicken.
• 10. Add crushed gingersnaps and raisins to the sauce. Simmer for 10 minutes.
• 11. Slice the beef and serve with the sauce.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.