1. Begin this recipe three days before you plan to serve it. 2. Place beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl. 3. Bring wine, water, salt, and pepper to a boil and pour over beef. 4. Cover and refrigerate 3 days, turning beef in marinade twice a day. 5. About 3 hours before you're ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade. 6. Brown beef well in oil in a large kettle over moderate heat, about 15 minutes. (Note: If bones brown before meat, remove temporarily.). 7. Add marinade, cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender; transfer to a large platter and keep warm. 8. Strain marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade. 9. Heat 1/2 cup margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes. 10. Stir in marinade, reduce heat to low, and cook, stirring, until thickened. 11. Mix in gingersnaps and sugar to taste. 12. Carve meat at the table - not too thin or slices will crumble - and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with Potato Dumplings, Spaetzle, or boiled potatoes. ---------------------------------------------------------------------------
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