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1
Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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2
Bring to a boil, then simmer for 5 minutes.
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3
Cool to room temperature.
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4
Place the beef in a large resealable plastic bag and pour in the marinade.
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5
Seal the bag and refrigerate for 2 to 3 days, turning daily.
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6
Preheat the oven to 350.
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7
Remove the meat from the marinade and pat dry; season with salt.
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8
Strain the marinade, discarding the solids.
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9
Heat a large ovenproof pot over medium heat and add the olive oil.
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10
Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate.
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11
Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes.
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12
Stir in the chopped garlic and chopped thyme and cook 1 minute.
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13
Sprinkle in the flour and cook 1 to 2 minutes.
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14
Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer.
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15
Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
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16
Remove the meat and transfer to a plate.
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17
Bring the sauce to a simmer over medium heat.
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18
Whisk in the gingersnaps and simmer until thickened; season with salt and pepper.
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19
Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired.
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20
Top with parsley.
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21
Photograph by Kate Mathis
