3 1/2 pound eye of round, approximate weight
8 ounces large-diced onion
6 ounces large-diced carrot
6 ounces large-diced celery
1 quart Brown beef stock
1 cup red wine vinegar
1 1/2 cup burgandy wine (pinot noir)
2 ounces brown sugar
1 tablespoon salt
1 1/2 ts black pepper
3 whole cloves
3 whole allspice, crushed
1/4 stick cinnamon
1/2 tablespoon crushed corriander
1/2 tablespoon dry mustard
1/2 tablespoon chopped juniper berries
1 cup finely crushed gingersnap crumbs, or more
Mix all liquids, spices and vegetables. Place the meat in a large ziplock bag and pour marinade around, or use a very clean glass or ceramic casserole. (No metal, please.) Marinate for 4 days, turning with clean uten- siles twice daily, or flipping bag once daily.
Remove meat from marinade. Strain the marinade, reserving both vegetables and liquid seperately.
Over high heat, heat enough oil to coat the bottom of a large roasting pot until just smoking. Add the meat and, turning quickly to prevent burning, sear the meat on all sides. Remove the meat to a platter.
Add vegetables. Cook over high heat until vegetables are a deep brown color. Add a cup of the marinate and deglaze the bottom of the pot, scraping gently to loosen cooked deposits.
Add remaining marinate and bring to a boil; add meat. Marinade should cover meat by half or more; if needed, add more stock and wine in equal parts.
Put in a 325° oven tightly covered and braise until fork tender, about two hours. When a meat fork is inserted into the eye of round, it should go in with little or no resistence.
Remove meat to a plater; straing marinade and discard vegetables. Bring marinade to a boil, reduce heat and whisk in cookie crumbs a little at a time, until sauce is thickened. Slice meat and serve, covered with sauce, with buttered spaetzle.