Directions:
- Three days in advance: Trim excess fat from roast, put into a large bowl, set aside.
- Marinade: In a saucepan on the stovetop, combine water, vinegar, onion, peppercorns, cloves, bay leaf and bring to a boil; set aside to cool.
- Pour cooled marinade over the meat, cover and refridgerate for 3 days, turning meat often during the day.
- Day 4, remove meat from marinade and set marinade aside.
- Heat 1 Tbsp oil in dutch oven and brown meat on all sides slowly.
- Add marinade (which was drained) to the meat, cover and cook slowly for 2 to 3 hours.
- Remove meat from pan after cooking, keep warm.
- Gravy: To the cooking liquid, add raisins, gingersnaps, and cook until it thickens.
- Remove bay leaf from gravy.
- Slice meat and cover with gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 560.26 Kcal (2346 kJ) | ||
| Calories from fat | 171.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.01g | 29% | |
|---|---|---|---|
| Cholesterol | 176.06mg | 59% | |
| Sodium | 158.77mg | 7% | |
| Potassium | 628.41mg | 13% | |
| Total Carbs | 36.86g | 12% | |
| Sugars | 22.23g | 89% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 59.76g | 120% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 168.73 Kcal (706 kJ) | ||
| Calories from fat | 51.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 29% | |
|---|---|---|---|
| Cholesterol | 53.02mg | 59% | |
| Sodium | 47.81mg | 7% | |
| Potassium | 189.25mg | 13% | |
| Total Carbs | 11.1g | 12% | |
| Sugars | 6.69g | 89% | |
| Dietary Fiber | 0.65g | 9% | |
| Protein | 18g | 120% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.1mg | 2% | |
| Calcium | 6.7mg | 2% | |
* 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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