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Categories:
chuck vinegar cloves peppercorn bay leaves onion thyme garlic salt cooking oil tomato paste beef stock brown sugar lemon juice lemon rind Worcestershire sauce gingersnaps sherry wine
Viewed: 18 - Published at: 5 years agoIngredients
- 5 to 6 lb. chuck, bone removed
- equal parts vinegar and water
- 8 whole cloves
- 1 Tbsp. peppercorn
- 2 bay leaves
- 1 large onion, cut up
- 1/2 tsp. thyme
- 1 large garlic clove
- 1 tsp. salt
- 3 Tbsp. cooking oil
- 16 oz. tomato paste
- 1 1/2 c. beef stock
- 1 Tbsp. brown sugar
- 1 Tbsp. lemon juice
- 1 tsp. lemon rind
- 1 Tbsp. Worcestershire sauce
- 10 to 12 gingersnaps
- 1 c. sherry wine
Method
- Marinate chuck in vinegar and water.
- Put spices (next 7 ingredients) in bag and drop into mixture with meat.
- Cover and let stand overnight or at least 24 hours.
- Next day, cook remaining ingredients.
- Remove meat from marinade; remove bag of spices. Cook marinade down to 1/2 its volume.
- Sear meat on both sides and add the cooked down marinade to the gingersnap gravy.
- Cover and cook slowly for 2 1/2 to 3 hours.
- Cut it with a fork!
