CONTEST MAIN DISH: Gingersnap Sauerbraten

GINGERSNAP SAUERBRATEN
Adapted by BumbleBeeBoogie

Marinade:
2-1/2 cups cold beef stock or broth
1-1/2 cups red wine vinegar
1 cup burgundy wine
1 cup thinly sliced onions
1/2 cups thinly sliced carrots
1/2 cups thinly sliced celery
2 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon salt
2 bay leaves
6 crushed black pepper corns
4 whole cloves

Beef:
4 pounds bottom round of lean beef, trimmed
1/3 cup vegetable oil
1 tablespoon juniper berries
3/4 cup crushed ginger snap cookies
2/3 cup raisins

Place the bay leaves, pepper corns and whole cloves into a cheesecloth square tied with string for later easy removal. Combine all of the marinade ingredients into a container large enough to include the meat, and stir well.

Pierce the meat randomly with a knife or large-tined fork to allow the marinade to penetrate into the meat. Add the meat to the container and cover. Refrigerate for 72 hours. (If you marinate for less than 72 hours, the beef will be tough. If you marinate for much over 72 hours the meat will become dry and flavorless.)

Remove the meat from the marinade; wipe dry with paper towels. Place the meat in a large skillet and brown on all sides in the 1/3 cup of hot oil over high heat.

Transfer the browned meat and the marinade to a large pot. Cover, and bring to a boil and simmer over low heat for 2-1/2 hours, or until tender.

When the meat is done, transfer it to a dry pan, cover and keep warm.

Remove bay leaves from the marinade. Ladle the marinade and vegetables into a blender or food processor bowl and puree until smooth. Return the mixture to the pot; stir the raisins, juniper berries and crushed ginger snap cookies into the liquid, stirring until smooth. Simmer for five minutes over medium heat.

To serve, cut the meat across the grain and serve with a two-ounce ladle of sauce over the meat slices per person. Serves 4 to 6.