Please forgive the picture of this dish. I don't have a good picture of it, but do have the original recipe card with a picture on it that I have managed to keep track of from a collection I had back in the seventies! Anyone who knows me, knows that for me to keep track of a recipe for that long--it has to be good. It is even written on real paper--not papyrus or stone (ha!). If there is someone you know who is a real meat lover, they will enjoy this dish.
4 lb. pot roast, chuck
2 cups water
2 cups vinegar
2 onions, sliced
3 bay leaves
10 whole cloves
6 peppercorns
1 T. salt
1/4 tsp. pepper
2 T. sugar
flour
3 T. fat
12 gingersnaps, crushed
Place meat in a large bowl. Cover with mixture of water, vinegar, onion, bay leaves, cloves, peppercorns, salt, pepper, and sugar. Cover and refrigerate for 36 to 48 hours, turning meat once or twice each day. Remove meat, pat dry, rub lightly with flour and brown well in hot fat. Strain vinegar mixture and add to meat. Cover and simmer until meat is tender (3-4 hours). Remove meat, keep warm. For gravy, skim excess fat from liquid in pan; stir in gingersnaps. Cook over low heat until thickened. Pour gravy over sliced meat. Makes 6-8 servings.
This recipe is an old one and, yes, it is labor intensive, but it is oh so worth it! The meat smells and tastes out of this world. If you really want to go for the whole German effect, serve it with spaetzle or noodles and maybe a side of red cabbage. I know it sounds a bit weird to add the gingersnaps, but they make it very good!
-Nanette
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