Yield: 8 servings
Measure | Ingredient |
---|---|
4 pounds | Chuck, brisket or flank |
6 \N | Onions -- diced |
1½ teaspoon | Salt |
3 cups | Boiling water |
⅓ cup | Lemon juice |
3 tablespoons | Brown sugar |
4 \N | Gingersnaps -- crushed |
Heat a heavy saucepan or Dutch oven and brown the meat in it over medium heat. If the meat is very lean add a little fat for browning.
Turn frequently. Add the onions and brown lightly. Add the salt and water. Cover and cook over low heat 2 hours. Stir in the lemon juice, brown sugar and gingersnaps. Cook 10 minutes. Taste to correct seasoning. Serves 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe fo Recipe By : Jennie Grossinger - "The Art Of Jewish