1/2 cup beef stock
1 cup Red wine vinegar
1/8 teaspoon ginger, minced
6 each Juniper berries, crushed
3 bay leaves
to taste Sea salt
3/4 cup sour cream
1/2 cup Gingerbread cookies, crushed
2 tablespoons all-purpose flour
1 1/2 cups celery
1 1/2 cups carrots
1 cup Red wine
2 1/2 cups onion, chopped
1 boneless beef pot roast, rolled and tied
1 teaspoon black pepper, whole
to taste black pepper, freshly ground
1. Combine vinegar, wine, 1 cup onion, 2 bay leaves, peppercorns, and juniper berries in a saucepan and bring to a boil.
2. Let cool. Dress the roast with the mixture and marinate in the refrigerator overnight, turning periodically.
3. Remove meat from the marinade, pat dry, and season with salt and pepper. Strain marinade and reserve, discarding solids.
4. Heat oil over medium heat in a large, heavy pot with a tight-fitting lid. Brown meat on all sides. Remove meat from pan and pour out all but about 2 tablespoons of fat.
5. Add remaining onions, carrots, celery, and ginger. Cook until soft, about 10 minutes. Add flour and cook about 4 minutes until it begins to color.
6. Add reserved marinade, stock, and remaining bay leaf. Bring to a simmer and stir to scrape off browned bits from the bottom of the pan.
7. Return the roast to the pan, cover, and cook in a 325°F oven until fork-tender, about 2 1/2 hours.
8. Remove meat from pan when done and keep warm. Skim the surface fat and reduce the liquid over high heat to about 3 cups.
9. Stir in crushed cookies until sauce thickens. Remove from heat and stir in sour cream and currant jam.