Marvelous Ginger Snap German Pot Roast
Servings
8
Servings
8
Ingredients
German Pot Roast
Bouquet Garni
Instructions
German Pot Roast
  1. Season beef liberally with salt in a large bowl. Bring wine, vinegar, 1 onion, the carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. saucepan, then pour this marinade over beef. Cover and refrigerate, turning once or twice a day, for 5 days. Remove beef from marinade; pour marinade through a fine sieve into a bowl and dry beef thoroughly. Reserve 5 cups of the marinade and the bouquet garni.
  2. Heat 2 tbsp. butter and bacon in an 8-qt. Dutch oven over medium-high heat and cook until bacon renders its fat, about 10 minutes. Transfer bacon to a plate. Add beef and cook, turning, until browned all over, about 25 minutes. Transfer to a plate.
  3. Heat oven to 325°. Add remaining 2 onions to pot and cook, stirring, until caramelized, about 18 minutes. Return beef to pot with reserved marinade and bouquet garni and bring to a boil. Cover and bake until beef is very tender, about 2 1⁄2 hours. Transfer beef to a platter and pour sauce through a fine sieve into a bowl.
  4. Return pot to medium-high heat and add remaining butter. Add flour and sugar and cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps, and lemon juice; return beef to sauce. Bring to a simmer, cover, and cook until slightly reduced, about 10 minutes. Thinly slice beef and arrange on a platter. Spoon sauce over top and sprinkle with bacon and parsley.
Bouquet Garni
  1. Tie all ingredients together securely with kitchen twine. Alternatively, bundle all ingredients together in a loose cheesecloth pouch and secure with kitchen twine.