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From the Manassas Gourmet Club Dinner
"Oktober Fest"
6 servings |
| Quantity |
Ingredients |
Preparation Notes |
| 1 |
Large Onion ,
sliced |
- Combine onion, vinegar, water and sugar in a large
Dutch oven
- Add spices
- Add roast, cover and marinate in a refrigerator
for 24 - 48 hours
- Remove roast from marinade, reserving marinade
- Return roast to empty Dutch oven and brown in
vegetable oil
- Pour marinade over roast
- Add gingersnaps
- Bring to a boil
- Cover and reduce heat and simmer for 2 - 3 hours
turning once until meat is tender
- Place flour in heavy skillet, cook over med heat
for 15 minutes until flour browns
- Gradually add water, stirring until smooth and set
aside
- Remove roast from Dutch oven, set aside and keep
warm
- Strain pan juices and return to Dutch oven.
- Bring to a boil
- Stir in enough of browned flour mixture to thicken
gravy
- Slice roast and serve with gravy.
|
| 1 C |
Cider Vinegar |
| 1 C |
Water |
| 2 Tbsp |
Brown Sugar |
| 1 Tbsp |
Salt |
| 12 |
Whole Cloves |
| 10 |
Coriander Seeds |
| 10 |
Mustard Seeds |
| 6 - 8 |
Whole Allspice |
| 6 - 8 |
Black
Peppercorns |
| 6 |
Bay Leaves |
| 1 - 4 lb |
Chuck or Rump
Roast |
| 2 tsp |
Vegetable Oil |
| 6 - 8 |
Gingersnaps,
crushed |
| 3/4 C |
Flour |
| 1 C |
Water |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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