Ingredients

Method

In a large pot, combine the beef, wine, vinegar, water, onions, carrots, celery, salt, pepper, cloves, bay leaves, and juniper berries. Cover and marinate in the refrigerator for 3-5 days, turning the meat daily.

After marinating, remove the meat and pat it dry. Strain and reserve the marinade.

In a Dutch oven or large pot, heat the oil over medium-high heat. Add the meat and brown on all sides.

Add the reserved marinade and beef broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 2.5 to 3 hours, until the meat is tender.

Remove the meat and cover it with foil to keep it warm.

Crush the ginger snaps and whisk them into the sauce. Simmer the sauce until it thickens.

Slice the meat and serve it with the sauce.