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1
The day before you want to serve this dish, season the beef shoulder with salt and ground black pepper, and put the beef in a nonreactive container, such as Pyrex.
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2
Pour the 1 cup creme fraiche over it.
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3
Roll the beef shoulder to make sure it is completely covered with creme fraiche.
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4
Cover and refrigerate overnight.
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5
The next day, center a rack in the oven and preheat the oven to 275 degrees F.
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6
In a large cast-iron pot or Dutch oven over high heat, warm the olive oil.
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7
Scrape the marinade off the beef shoulder, reserving it, and pat the beef dry.
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8
Add the beef shoulder to the pot and sear until dark golden brown on all sides, 20 to 25 minutes.
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9
Remove the beef from the pot and reserve.
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10
Add the bacon to the pot and cook until it renders all of its fat, about 5 minutes.
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11
Add the onions and cook, stirring, until they turn a deep caramel color, about 20 minutes.
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12
Add the garlic, thyme, bay leaves, crushed black pepper, and the reserved marinade.
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13
Add the beer and bring to a simmer, scraping up any browned bits that stick to the bottom of the pot.
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14
Whisk in 2 tablespoons of the Dijon mustard and the marmalade, if using.
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15
Return the beef to the pot, add 2 cups water and the gingerbread, and bring to a simmer.
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16
Cover the pot and transfer it to the oven.
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17
Braise until the meat is tender, 2 1/2 to 3 hours, turning the meat once or twice.
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18
If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies.
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19
Then add it back to the first pot.
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20
Meanwhile, just before serving, bring the red wine vinegar to a boil in a small saucepan, then reduce the heat to low and keep warm.
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21
In a small bowl, mix the remaining 1 cup creme fraiche with the remaining 2 tablespoons Dijon mustard.
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22
Drizzle the beef with the red wine vinegar and sprinkle with the parsley leaves.
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23
Serve the creme fraiche mixture on the side.
