(Active preparation-45 minutes; inactive preparation-4 days; cooking time 5 hours)
4 tbsp. unsalted butter
1 6.5 lb. Bottom Round Roast
1 tsp. ground black pepper
2 tbsp. Kosher salt
For the marinade:
2 cups of water
2 cups dry red wine
2 cups red wine vinegar
2 cups cider vinegar
2 large carrots peeled and sliced
2 medium onions, chopped coarsely
2 tsps. yellow mustard seeds
24 juniper berries
4 bay leaves
1 tbsp. whole black peppercorns
For cooking and finishing:
½ cup of sugar
3 dozen Gingersnap Cookies, crushed
Marinate the Roast:
1. Pat dry the roast with paper toweling and sprinkle with Kosher salt and ground black pepper.
2. In a 5 quart or larger pot, melt the butter, add the seasoned roast, fat side down, and brown on all sides for about 10 or 12 minutes in total.
3. When fully browned, remove the roast and set aside in an enameled Dutch Oven, or large non-reactive bowl, preferably one with a cover.
4. Next, prepare the marinade: add the 11 ingredients to the pot, cover, and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let cool.
5. When the marinade has cooled, pour it over the roast, cover and refrigerate for 4 to 5 days, turning it once each day.
Cook the Roast:
6. When ready to cook the roast, remove from the refrigerator and pre-heat oven to 325 degrees. Alternatively, cook on stove top.
7. Add sugar to marinade and stir well, place Dutch Oven on middle rack of oven and slow cook, covered for 5 hours until roast is fork-tender. If using stove top, bring to a boil, reduce heat so liquid is just bubbling, cover and cook 5 hours.
8. With either cooking method, if roast is not completely covered by the liquid, turn it once or twice during the 5 hours.
9. When done, shut the oven, or heat, remove the meat to a platter and keep warm.
10. Strain the solids from the marinade and discard them. Wipe clean the Dutch Oven, and remove and discard any solids still attached to the roast.
11. Add the strained marinade back to the Dutch Oven, place it on the stove top, bring to a boil and whisk in the crushed gingersnap cookies.
12. Add back the roast and keep warm on a low flame until ready to serve.
13. Slice the roast and pour the gravy over the slices. Serve at once with sides of red cabbage and mashed potatoes.
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