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Prep Time: 5760 Minutes Cook Time: 0 Minutes |
Ready In: 5760 Minutes Servings: 12 |
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The family really enjoys this at our Holiday dinners. Looks more labor intense then it is. Keep in mind that the prep time of 4 days + or - is in the meat marinating. I put the meat into a large zip-lock bag to marinate, also for easy clean up. Ingredients:
3 1/2-4 lbs boneless beef chuck roast |
6 whole cloves |
1 cup boiling water |
2 bay leaves |
2 teaspoons salt |
2 onions, sliced into rings |
1 1/2 cups red wine vinegar |
12 peppercorns |
12 juniper berries |
1 medium head of cabbage, cut into 8 wedges (place toothpick in wedges to hold together) |
2 tablespoons shortening |
2 teaspoons sugar |
12 gingersnap cookies, crushed |
Directions:
1. Wipe meat with damp cloth and place in a plastic container with a lid.
2. Combine next 8 ingredients, and then pour over meat.
3. Cover and let stand in the refrigerator 3 to 6 days.
4. Turn meat twice a day with wooden spoons (never pierce meat with a fork).
5. Remove meat from marinade.
6. Save marinade.
7. Heat shortening in large skillet and brown meat slowly on both sides.
8. Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender.
9. I put it into a crock-pot and cook on low 6 to 8 hours.
10. Don't over cook.
11. Remove meat and onions and keep warm.
12. Strain marinade and measure liquid.
13. Add water to make 2 1/2 cups.
14. Pour liquid back into a skillet and add cabbage wedges.
15. Cover and simmer 10 minutes.
16. Stir in gingersnaps and sugar into liquid with cabbage.
17. Simmer 3 minutes or more to make gravy.
18. Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions.
19. Serve gingersnap gravy alongside.
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