Serves 8
4 lbs. lean beef pot roast
1 T. salt
4 med. onions, slice
4 carrots, slice
4 whole cloves
4 peppercorns
8 juniper berries
2 bay leaves
1 c. red wine vinegar
2 c. dry red wine
Shortening
4 T. butter
4 T. flour
1 T. sugar
4 to 6 gingersnaps, crushed nearly to powder
from Ray Jelesky who substitutes 1-1.5 oz gin for the juniper berries !
2007
Rub salt into meat; place in
bowl (not plastic) and add onions, carrots, bay leaves, wine vinegar and red wine.
Crush whole cloves, peppercorns and juniper berries slightly and add to
mixture. Cover and refrigerate four days to a week, turning meat in marinade
daily.
On the day you plan to serve
it, remove the meat from the
refrigerator, drain well and sauté in melted hot shortening as you would any
pot roast, browning on all sides, in a heavy kettle. Add marinade and bring to
a boil, then lower heat and let simmer about 2 ˝ hours. Melt butter, stir in flour and sugar, blend thoroughly
and brown well: add to meat mixture. Cover and continue cooking another 1 hour, until meal is tender.
Remove meat to a hot
serving platter. Using a strainer or a
finely slotted spoon, remove vegetables and spices from marinade. Stir crushed gingersnaps into liquid in pan
and cook until thickened. Serve with slices of the meat.