Sauerbraten

Directions

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