Talimatlar

• 1 - Prepare Marinade:
  In a large bowl, mix red wine vinegar, onion, carrots, celery, bay leaves, black peppercorns, and sugar.
• 2 - Marinate the Beef:
  Submerge the beef roast in the marinade, cover, and refrigerate for 3 to 5 days, turning occasionally.
• 3 - Sear the Meat:
  Remove the beef from the marinade and pat dry. Sear in a hot skillet with a little oil until browned on all sides.
• 4 - Prepare for Braising:
  Transfer the seared beef to a Dutch oven and add the marinade along with beef broth.
• 5 - Braise the Beef:
  Cover and cook in a preheated oven at 160°C (320°F) for about 3 hours or until tender.
• 6 - Serve:
  Slice the beef and serve hot with gravy made from the cooking liquid.