| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 5 | lb | Beef roast |
| 3 | Ribs celery; sliced | |
| 1 | Onion; chopped | |
| 3 | Carrots; sliced | |
| 3 | Cloves garlic; chopped | |
| Red wine vinegar | ||
| 1/2 | c | Spices (bay leaves; red pepper; thyme, basil and whole black peppercorns) |
| 1/4 | c | Brown sugar |
| Strained marinade | ||
| 12 | Gingersnaps | |
| 1/4 | c | Raisins |
INSTRUCTIONS
Place roast in plastic pan. Add vegetables and spices. Add equal parts of vinegar and water to cover meat. Cover and refrigerate 4-5 days. (I have hurried up and cooked it in 3 days and again waited as long as 7 days -- it's still delicious!) Drain roast, reserving marinade. Place in large pan; add carrots and bake at 350 until tender, about 2 hours. Melt sugar in iron skillet. Gradually add marinade, gingersnaps and raisins. Add more marinade as needed. (It takes quite a bit to make a smooth, thick sauce). Serve with potato pancakes. Guests will ask for this recipe. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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