Directions:
- Combine first 10 ingredients; place meat in large, deep bowl; pour vinegar mixture over meat.
- Refrigerate 36 to 48 hours, turning meat once or twice a day.
- Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter.
- Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
- Melt remaining butter; blend in flour and 1 tablespoon sugar; stir until rich brown.
- Add remaining strained vinegar mixture.
- Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
- Remove meat.
- Stir crushed gingersnaps into gravy; stir until thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.17 Kcal (1060 kJ) | ||
| Calories from fat | 130.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 22% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 2598.04mg | 108% | |
| Potassium | 157.12mg | 3% | |
| Total Carbs | 25.65g | 9% | |
| Sugars | 7.78g | 31% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 99.44 Kcal (416 kJ) | ||
| Calories from fat | 51.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 22% | |
|---|---|---|---|
| Cholesterol | 11.99mg | 10% | |
| Sodium | 1020.44mg | 108% | |
| Potassium | 61.71mg | 3% | |
| Total Carbs | 10.08g | 9% | |
| Sugars | 3.05g | 31% | |
| Dietary Fiber | 0.9g | 9% | |
| Protein | 0.95g | 5% | |
| Vitamin C | 3.4mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 8% | |
| Calcium | 25.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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