Ingredients

• 1 (5-lb.) beef eye of round
• 2 cups red wine
• 1 1⁄2 cups red wine vinegar
• 3 large onions, thinly sliced
• 1 large carrot, thinly sliced
• 1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
• 4 tbsp. unsalted butter
• 4 slices bacon, finely chopped
• 3 tbsp. flour
• 2 tbsp. sugar
• 1⁄2 cup golden raisins
• 6 gingersnaps, crumbled
• Juice of 1⁄2 lemon
• 2 tbsp. chopped parsley
• salt

Directions

1. Season beef liberally with salt in large bowl.
2. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. saucepan; pour over beef.
3. Cover and refrigerate, turning once or twice a day, for 5 days.
4. Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.)
5. Heat 2 tbsp. butter and bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes.
6. Transfer bacon to a plate; set aside. Add beef; cook, turning, until browned all over, about 25 minutes. Transfer to a plate; set aside.
7. Heat oven to 325°. Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes.
8. Return beef to pot with reserved marinade and sachet; boil. Cover; bake until beef is very tender, about 2 1⁄2 hours.
9. Transfer beef to a platter; pour sauce through a fine strainer into a bowl.
10. Return pot to medium-high heat; add remaining butter. Add flour and sugar; cook, whisking constantly, until lightly browned, about 5 minutes.
11. Add sauce, raisins, gingersnaps, and juice; return beef to sauce. Bring to a simmer, cover pot, and cook until slightly reduced, about 10 minutes.
12. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.