Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Beef roast |
| 3 | Ribs celery; sliced |
| 1 | Onion; chopped |
| 3 | Carrots; sliced |
| 3 | Cloves garlic; chopped |
| Red wine vinegar | |
| ½ cup | Spices (bay leaves; red pepper; thyme, basil and whole black peppercorns) |
| ¼ cup | Brown sugar |
| Strained marinade | |
| 12 | Gingersnaps |
| ¼ cup | Raisins |
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, .