Chef

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3 cups red cooking wine
2 1/2 cups red wine vinegar
2 1/2 cups water
5 bay leaves
14 whole juniper berries
18 black peppercorns
20 pounds beef, boneless, inside round
4 ounces salt
2 tablespoons pepper, black
4 pounds onions, sliced
GINGERSNAP SAUCE:
3 1/2 quarts liquid from roast
1 pound gingersnaps, crushed
Servings: 50
1. Heat wine, vinegar, water, bay leaves, juniper berries, and peppercorns to boiling point. Do not boil. Cool to room temperature.

2. Rub beer with salt and pepper.

3. Place meat and onions in deep pans. Pour marinade over beef. Turn beef to moisten all sides with marinade. Cover tightly. Refrigerate 2 or 3 days, turning the meat twice a day if meat is not covered with marinade. Strain marinade and reserve to pour over beef.

4. Place meat in roasting pan. Pour strained marinade over meat. Cover tightly.

5. Roast at 350°F until internal temperature reaches 145°F. Remove meat from liquid. Reserve liquid for gingersnap sauce. Slice beef. Place in two 2-inch counter pans.

6. Measure liquid from roast. Add water if needed. Add gingersnaps. Bring to boil, stirring constantly until mixture thickens. Ladle gingersnap sauce over beef. Additional sauce may be served with meat.
 
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