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Ingredients

• 5 pounds boneless beef shoulder, trimmed of all fat
• Coarse sea salt or kosher salt and freshly ground black pepper
• 2 cups crème fraîche or sour cream
• 2 tablespoons extra-virgin olive oil
• 1/2 pound slab bacon, diced
• 3 medium onions, peeled, halved, and sliced
• 2 garlic cloves, peeled and thinly sliced
• 2 sprigs fresh thyme
• 2 bay leaves
• 1/4 teaspoon crushed black pepper
• 4 (11.2-ounce) bottles Chimay beer or other Belgian-style beer
• 1/4 cup Dijon mustard
• 2 tablespoons orange marmalade (optional)
• 1 cup gingerbread cut into 1/2-inch cubes or 3/4 cup gingersnap crumbs
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh flat-leaf parsley leaves

Description

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