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1
Peel and dice onion, carrot and parsnip.
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2
In a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
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3
Add vegetables, parsley and spices, simmer for 2 more minutes. Add red wine, bring to a boil and simmer about 3 minutes.
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4
Let cool completely.
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5
Put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
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6
Remove meat from marinade, pat dry.
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7
Strain marinade and reserve both liquid and vegetables and spices.
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8
In a pot, heat clarified butter.
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9
Salt and pepper chuck roast and dust with flour.
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10
Sear in hot fat until nicely browned from all sides.
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11
Remove met from pot, set aside.
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12
Roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
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13
Bring to a boil, then add remaining marinade and broth.
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14
Add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
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15
remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
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16
Add raisins, simmer for 10 more minutes. Season with salt and pepper and maybe more sugar to taste.
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17
Put meat back into pot, heat and serve with spaetzle or potato dumplings.
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18
Enjoy!
