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Saurbraten with gingersnap gravy

4 lb chuck or rump roast
Salt and freshly ground pepper to taste
1 C. wine vinegar
1 1/2 cups drinkable red wine
2 cups water
3-4 carrots, sliced
2 medium onions, sliced
1 leek, sliced
1 rib celery sliced
10 pepper corns
3 whole cloves
1 clove garlic
2 bay leaves
2 T bacon drippings or vegetable oil

Place meat in large bowl and cover with vegetables, herbs and
spices. Set aside.

Bring vinegar, wine and water to boil. Pour over the meat
and vegetables. When cool enough, transfer all to a
large, heavy duty plastic Ziploc type bag and
force out as much air as possible then seal tightly.

Marinate 3 to 5 days turning at least 2 times a day.
Remove meat from marinade and pat dry.

Brown meat on all sides, in the drippings or oil, over
high heat. Place in slow cooker and cook over low heat
until meat almost falls apart, usually 4 to 5 hours. (You
can cook over stove in a heavy pot with a lid. Cook on
lowest temperature.)

Remove meat and let rest, being careful not to break
roast apart. Strain vegetables and discard, pour liquid
into a large sauce pan or use cooker if higher heat can
be generated.

For Gingersnap gravy:
Crush (or process in food processor) 4 -6
gingersnaps into fine crumbs and wisk into the simmering
cooking liquid until it thickens into gravy.

Slice meat using a very sharp knife. Don't cut too thinly
and be careful not to break up meat. Serve with plenty of
gingersnap gravy. Excellent with spaetzel and red cabbage.


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