|Dry red wine||1 Cup (16 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Medium, thinly sliced|
|Whole black peppercorns||6|
|Vegetable oil/Bacon fat||3 Tablespoon|
|Onions||2 , chopped|
|Stalk celery||1 , chopped|
|Carrot||1 , chopped|
|All purpose flour||3 Tablespoon, mixed to a paste with cold water|
|Cold water||3 Tablespoon (For Mixing)|
|Light cream/Heavy cream||1⁄2 Cup (8 tbs)|
Place meat in a glass bowl.
Combine all marinade ingredients in a saucepan.
Bring to a boil, remove from heat, and allow to cool.
Pour over meat.
Cover and refrigerate for 2 days.
Turn meat occasionally in the marinade.
Remove meat from marinade.
Strain marinade and reserve 1 cup.
Brown meat on all sides in hot oil in a skillet.
Place in slow cooker.
Add some of the marinade to the skillet and stir to pick up the browned bits.
Add to the slow cooker along with remaining marinade, onions, celery, carrot, and salt.
Cover and cook on low about 10 hours.
Remove meat, slice, and keep it warm.
Strain cooking liquid into a saucepan.
Add flour water paste.
Bring to a boil, stir ring constantly until thickened.
Season with salt and pepper.
Stir in cream if desired.
Pour some of the gravy over the meat.
Serve remainder separately.