Eating German Cuisine in Argentina

Combine red wine vinegar, water, bay leaves, black peppercorns, sugar, ginger, cloves, and salt in a bowl to create the marinade.

Place the beef roast in a large container and pour the marinade over it, ensuring it's fully submerged. Cover and refrigerate for 3-5 days, turning occasionally.

Remove the roast from the marinade and pat dry. Reserve the marinade for later use.

Heat butter in a large pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.

Remove the roast from the pot and set aside. Add chopped onions, carrots, and celery to the pot, cooking until softened, about 5-7 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Return the roast to the pot and pour in the reserved marinade along with beef broth. Bring to a simmer.

Cover the pot and reduce heat to low. Cook for 2.5-3 hours, or until the meat is tender and easily shreds with a fork.

Remove the roast from the pot and let it rest for 15 minutes before slicing.

Strain the cooking liquid and return it to the pot. Bring to a boil and reduce until slightly thickened.

Crush ginger snap cookies and whisk them into the sauce to thicken and add sweetness.

Serve the sliced roast with the sauce drizzled over the top.

Allergens