Sauerbraten

• 2 cups red wine
• 2 cups red wine vinegar
• 1/2 cup pickling spice
• 2 -1 pound pieces of beef, inside round, tied with twine in 2 places-against the grain
• Oil for searing
• 1 cup chopped onion
• 2 tablespoons tomato paste
• 1 cup dark chicken stock
• 1 cup ground gingersnap cookies
• Chopped orange zest, for garnish
• Chopped parsley, for garnish

1. Combine the red wine, red wine vinegar, and pickling spice.
2. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid.
3. Pour the liquid over the meat.
4. It should be completely covered with liquid.
5. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so.
6. Remove the meat from the brine and pat dry.
7. Heat 2 tablespoons of oil in a dutch oven.
8. Sear the meat on all sides and ends until very dark brown, remove the meat.
9. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes.
10. Strain the brine and add it to the dutch oven.
11. Add the meat, and stock.
12. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally.
13. Remove the meat, whisk in the cookie crumbs.
14. Puree with a hand held blender until smooth.
15. Season.
16. Thinly slice the meat against the grain.
17. Top with the gravy.
18. Garnish with chopped parsley.

red wine, red wine vinegar, pickling spice, beef, onion, tomato paste, chicken, ground gingersnap cookies, orange zest, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sauerbraten-recipe2.html (may not work)