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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1314.1 Kcal (5502 kJ)
Calories from fat	306.12 Kcal
		% Daily Value*
Total Fat	34.01g	52%
Cholesterol	238.29mg	79%
Sodium	1096.2mg	46%
Potassium	2458.32mg	52%
Total Carbs	118.58g	40%
Sugars	33.53g	134%
Dietary Fiber	6.48g	26%
Protein	84.14g	168%
Vitamin C	14.9mg	25%
Iron	17.5mg	97%
Calcium	273.2mg	27%

Amount Per 100 g
Calories	113.71 Kcal (476 kJ)
Calories from fat	26.49 Kcal
		% Daily Value*
Total Fat	2.94g	52%
Cholesterol	20.62mg	79%
Sodium	94.86mg	46%
Potassium	212.73mg	52%
Total Carbs	10.26g	40%
Sugars	2.9g	134%
Dietary Fiber	0.56g	26%
Protein	7.28g	168%
Vitamin C	1.3mg	25%
Iron	1.5mg	97%
Calcium	23.6mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

28.3

Points
29

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium

Bad Points

High in Sodium

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