![]() ![]() (I haven’t tried brown sugar, but I bet it would be even better. Sugar: I use plain white table sugar, and a little less than what’s called for. Boxed ginger snaps are smaller than what my great grandmother probably used. The recipe says 15, I usually use more for a large pot of marinade, 20 – 25. Ginger Snaps: I use boxed, name brand ginger snaps. For a 3-4 pound roast, I usually use a 14.5oz can of stewed tomatoes AND an 8oz. ![]() Tomatoes: My father’s transcription of this recipe (which is the only “original” I have), doesn’t mention what size can of tomatoes to use. Vinegar: Use apple cider vinegar or red wine vinegar (or both). ![]() Anything that makes a good pot roast will work well. Roast: We’ve used bottom round roast and rolled roast. Sides can include red cabbage and pretzel rolls (as pictured) and a green vegetable (not pictured) Add all of the little chunks of meat that fall off when slicing too! Let that stand on a warm burner while you put everything else on the table, to give the flavors a little time to infuse the sliced meat. Slice the meat across the grain into 1/4″ slices and add back to the gravy. Thicken the gravy using whatever method you like (flour/water, corn starch/water). This will help add body and flavor to the gravy. Use a spoon to press some of the solids (onion, tomato) through the sieve. Strain the broth through a sieve onto another pot (large enough to hold the gravy and meat). Remove meat and let stand while you prepare the gravy. Cook for 3 hours, or until meat is tender. Heat to boiling then cover and reduce heat to simmer. Turn the meat occasionally.Īfter 3 days, add the tomatoes, onion, sugar, salt & pepper. We make this in the winter, so we put it on the porch. Cover the pot and refrigerate for 3 full days. Add more water if needed so meat is submerged. Heat and stir to dissolve gingersnaps then carefully add the meat. In a large pot (large enough to submerge meat) add the vinegar, pickling spices, ginger snaps and enough water to cover the meat.
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