INGREDIENTS

INSTRUCTIONS

Combine water, wine, vinegar, onion, peppercorns, juniper berries & bay
leaves; bring to a boil, remove from heat & let cool. Place beef in deep
crock just large enough to hold it comfortably; pour marinade over beef.
Marinade should come at least halfway up sides of meat; add more wine if
necessary. Moisten meat in marinade on all sides. Cover tightly &
refrigerate 2-3 days, turning meat twice a day. Remove meat & dry with
paper towels. Strain marinade & reserve liquid; discard spices & onions.
Melt lard over high heat until it begins to sputter. Add meat & brown on
all sides, turning frequently. Transfer meat to platter, reserving 2
tablespoons fat. Add chopped onions, carrots & celery & cook over moderate
heat 5-8 minutes. Sprinkle flour over vegetables & cook, stirring
constantly until flour begins to color. Pour in 2 cups marinade & 1/2 cup
water; bring to boil & return meat to pan. Cover & simmer over low heat 2
hours. Move meat to heated platter & cover with foil. Pour liquid in pan
into large measuring cup; skim fat off. If more than 2-1/2 cups, boil
briskly until reduced to 2-1/2 cups. Combine liquid & gingersnaps in small
saucepan; cook over low heat stirring frequently for 10 minutes. Strain
sauce, pressing hard with wooden spoon to force as much of vegetables &
crumbs through sieve as possible. Return sauce to pan, adjust for seasoning
& let simmer until ready to serve. Carve meat into 1/4-inch slices &
arrange on heated platter. Moisten slices with a few tablespoons of sauce &
pass remaining sauce. Serve with dumplings or boiled potatoes & red
cabbage.
MAJ ECKHARD SANDER
TIME INCLUDES MARINATING TIME
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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