| 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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