Mix all of the ingredients except beef, ketchup, ginger, stock, honey, butter, flour, and the last salt and pepper to make a marinade for the beef. Place the beef in the marinade. Cover well. Refrigerate overnight, preferably for 2 to 4 days. You really want the wine and aromatics to penetrate the beef.
Preheat oven to 350
Remove the beef from the marinade. Heat a heavy pot or dutch oven over high heat with a little bit of oil. Sear the beef about a minute or two per side. You want a deep caramelization. Add the marinade back in. Add the stock, ketchup, ginger, and honey; and, cook either in a dutch oven on or in a crock-pot/slow cooker. Cook for about 4 hours. The beef should be tender, but not falling apart. Give more time if needed.
While that is cooking, make a roux by melting the butter. Stir in the flour until it becomes a paste. Then cook over low heat until it browns slightly. You want to cook, but not burn the flour. Stir often to prevent scorching and promote even cooking.
When the beef is done, remove it from the pot. Let it reat before cutting. Bring the sauce to a boil. Whisk in the roux, and cook until thick. Adjust seasoning. Then Strain the sauce.
Slice the beef and arrange on a plate. Drizzle with the sauce. Serve with Potatoes or spaetzle, and roasted vegetables like carrots, greens, and/or brussel Sprouts.
