Many of our family recipes and holiday celebrations are handed down from our parents and grandparents. The recipe below is a twist on a German dish. It is an elaborate recipe perfect for holiday gatherings. Your grandkids will enjoy being a part of the planning and preparation. Please know you need to turn the meat in the marinade twice a day for three days. But the finished roast is a real crowd pleaser and worth every turn and all the prep time.
- 4 lb or so Roast, eye or top round
- ½ bottle Red Wine, Cabernet or Merlot
- 1 cup Red wine vinegar, (I used Pomegranate)
- 1 tblsp Onion powder
- 1 tblsp Salt
- 2 tsp Black pepper
- 6 cloves Garlic, crushed
- ½ cup Shredded carrots
- 1 tblsp Chinese five-spice powder
- 1 tblsp Dried parsley
- 6 strips Bacon, large dice
- 1 large Onion, diced
- ¼ cup Flour, all purpose
- 1 cup Gold raisins
- 1 cup Ginger snaps, crushed to fine crumb
Before starting, use a fork or a thin sharp knife to poke holes in the roast so the marinade penetrates deeper. Poke all sides without going so deep the holes touch in the center of the meat.
In a large Zip Loc bag, blend wine, vinegar, onion powder, salt, pepper, garlic, carrots and five- spice; mix thoroughly.
Combine marinade with beef. Marinade does not have to cover the meat entirely.
Place in fridge for three days. Turn the meat twice each day.
After marinating the roast for three days – pre-heat t oven to 325. Strain marinade from the meat into a saucepan and remove the little bits floating around. Boil and reduce liquid by one quarter. This will enhance the flavor of what will become your sauce.
In a separate pan, such as a Dutch oven, render your
Remove bacon from the pan; leave bacon grease.
Caramelize the onions in the bacon grease.
As onions are cooking, at least twenty minutes, pat dry the roast, dust with flour.
Remove onions when soft and just turning a light tan color; leave leftover grease.
Sear the roast in the remaining grease on all sides, just until browned.
Place the roast in a pan slightly bigger than the roast.
Add the reduced marinade and cook meat until fork tender, 2 to 3 hours, depending on size of roast.
When meat is tender, once again drain liquid into a saucepan over low heat.
Add raisins to saucepan and simmer for three minutes to soften the raisins.
While continually whisking slowly add the finely ground ginger snaps.
Once the sauce is thickened you are ready to serve.
Slice meat and place on a platter. Drizzle with sauce, top with caramelized onion and chopped bacon and…