1 1/2 cups red wine vinegar; 1 stalk celery with 1/2 cup water leaves,
chopped; 1/2 cup dry red wine; 8 black peppercorns; 1 medium onion, peeled;
4 whole allspice; 4 whole cloves; 1 medium carrot, chopped; 2 bay leaves.
To cook the
3 tablespoons peanut oil; 1/2 cup water; 1 medium onion, peeled; 1/2 cup
red wine; 1/2 cup gingersnap; 1 stalk celery, finely chopped; 1 medium
carrot, finely chopped; Garnish Chopped parsley.
Place the beef in
a deep glass, earthenware, or stainless-steel bowl. Combine the marinade
ingredients in a medium saucepan and heat to boiling over high heat. Cool.
Pour the cool marinade
over the meat, turning to coat all sides. Cover and refrigerate 2 to 3
days, turning the meat several times each day.
Three to 4 hours
before serving, drain the meat, reserving the marinade, and pat the meat
dry with paper towels. Heat a large saucepan. Add the oil. Add the meat
and brown on all sides, turning frequently, about 30 minutes.
Remove the meat from
the pan and reserve. Pour off all but 2 tablespoons fat. Saute the onion,
celery, and carrot in the fat until tender, about 10 minutes.
Return the meat to
the pan. Strain into the pan the marinade plus 1/2 cup water, discarding
the marinade vegetables. Reduce the heat to low and simmer, covered, until
the meat is tender, 2 1/2 to 3 hours.
Remove the meat and
keep warm. Remove the marrow from the bone and stir into the sauce. Puree
the liquid in the blender or food processor and strain into pan, adding
the red wine. Bring to a simmer and stir in the crumbs.
frequently, until the sauce is thickened, a few minutes. Slice and arrange
the meat on a heated serving platter. Serve hot with thickened sauce.
Garnish with chopped parsley.