Preparation:
In a large glass or ceramic container, combine the wine with a cup of water, the Worchestershire sauce, juniper berries, bay leaves, mustard seeds, oregano, cayenne, peppercorns, and salt. Whisk together. Set the roast into the marinade, ladling some over the meat. Cover and refrigerate overnight, turning once.
Preheat the oven to 350 degrees. Remove the roast from the marinade and drain. Set aside the marinade. Heat the oil in a cast-iron Dutch oven over medium-high heat. Brown the roast on all sides, turning with tongs or two large forks, about 15 minutes. Remove and set aside. drain off all but about 2 tablespoons of the liquid.
Turn the heat down to medium, and add the gin. Reduce by half, about 2 minutes. Add the onion and celery and simmer for 6-8 minutes, until the vegetables are tender. Add the roast and the reserved marinade. Raise the heat to high, bring to a boil, and remove the pan from the heat.
At this point you may trasfer to a Crock-pot if you prefer, and cook on low settings for 6 hours.
Otherwise, cover the cast-iron skillet tightly and place in the oven for about 3 1/2 hours. Check with an internal thermometer and take out of the oven at about 125 degrees, when meat is pink inside. Cook for about 1 1/2 minutes longer per pound if you do not like medium-rare meat. |
