Ingredients:
3 lbs. beef chuck, whole rump or round
2 small onions, cut into rings
3 stalks celery, diced
1/4 cup sugar
1 large carrot, sliced
6 gingersnaps
Salt and pepper to taste
1 tsp. whole all-spice
Vinegar
Preparation:
Sprinkle beef well with salt and pepper. Rub in thoroughly. Place with onion rings and all-spice in deep earthen dish. Make mixture of one part water to two parts vinegar to cover the meat. Add 1/2 teaspoon salt. Cover dish well and let stand in cool place three or four days.
Put meat in Dutch oven with the onion and a little of the spiced vinegar. Place, uncovered, in a hot oven until evenly browned; then cover tightly and let cook slowly about three hours or until tender. Add more spiced vinegar if necessary. When ready, remove meat, slice for serving and keep hot.
Strain liquid in pan, skimming off fat. Return to pan with 1/4 cup sugar. Add ginger snaps, broken into small pieces. Blend in well. Stir gravy until thick and smooth. Season to taste, then pour over sliced meat and serve immediately.
History:
This recipe was sent to us by the person in Milwaukee hired by Mike to research his family history.
No comments:
Post a Comment